Raspberry frangipane cake

Raspberry frangipane cake

By
From
Top With Cinnamon
Serves
12-16
Photographer
Izy Hossack

My mum has an uncanny skill for ordering the best food at cafés and restaurants. Luckily, she’s also generous with sharing! We’ll usually order two things and split them between us. One time she ordered a streusel-topped muffin (I had gone for a bittersweet chocolate croissant) and I swear that it had gone even before our coffees had arrived. You see, it was no ordinary muffin. *Cue inspirational music! It was to muffins what a fancy latte is to instant coffee. Embedded with an almond paste mixture and dotted with raspberries. Endlessly buttery and moreish. This recipe is my homage to that muffin, but bigged-up, cake style.

Ingredients

Quantity Ingredient
250g plain flour
165g granulated sugar
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
150g unsalted butter, cubed
80ml plain yoghurt
2 eggs
1 teaspoon almond extract
1 quantity Frangipane
110g raspberries, fresh or frozen

Method

  1. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt. Add the butter cubes and rub them in with your fingertips until no large chunks of butter remain. Remove 100 g of this crumbly mixture and set aside for the topping.
  2. Pour the yoghurt, eggs and almond extract into the remaining mixture and stir until just combined. Pour into a greased and floured, deep 20 cm cake tin. Preheat the oven to 180°C.
  3. Dollop the frangipane over the surface of the batter and swirl it through lightly with a knife. Cover with the raspberries and then with the reserved crumbly mixture.
  4. Bake for 45–50 minutes, covering with foil after 30 minutes, if needed, to prevent the streusel from burning. Leave to cool on a wire rack for at least 20 minutes before serving.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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