Jumat, 04 Januari 2019

Raspberry and Lemon Crumb Cake

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Ingredients

For the crumb topping:
  • 1/2 stick (56g) unsalted butter left at room temp for 10 minutes
  • 2/3 cup (90g) plain flour
  • 1/4 cup (50g) light brown sugar
  • For the cake:
  • 1 stick (113g) unsalted butter, at room temperature
  • 1 cup (200g) caster sugar
  • Zest of 1 large or 2 small lemons
  • 3 large eggs
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tsp baking powder
  • 2 cups (280g) plain flour
  • 1 cup (240g) sour cream
  • 1 1/2 cups (187g) fresh raspberries

Instructions

  1. Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
  2. Make the crumb topping first: Place butter, flour and sugar into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture, some larger lumps are fine. Leave to one side.
  3. Place butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
  4. ..................................................
  5. .......................................................
Full Instructions : Click Here 



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