raspberry & almond crumble cakeI bloomin’ love these cute little cakes! So much so that it’s a wonder that Mr Colonial Cravings even got a look-in with them. I could have quite cheerfully polished off the lot. I love an almond sponge at the best of times but if you top it off with some crunchy, buttery crumble then there’s a chance that I might just bite your hand off to get to them.

These are really light and fluffy and look so dainty too. Honestly, I just can’t get enough of them. I’d rather have one of these than a cupcake any day. They make me want to drink Darjeeling tea out of bone china cups.
They’re wonderful on their own but even better topped with a dollop of silky clotted cream.

raspberry & almond crumble cake

Ingredients
makes 12

Crumble Topping
65g cold butter
100g plain flour
20g sugar

Sponge
75g butter (room temperature)
100g sugar
pinch of salt
2 eggs (separated)
1/3 tsp almond extract
100g ground almonds
50g fine semolina
1 tsp baking powder
50ml milk
Small punnet of fresh raspberries

raspberry & almond crumble cake

Pre-heat your oven to 180°c and grease a muffin tin really well with butter.
Start by making the crumble topping. Simply rub the butter into the flour and sugar with the tips of your fingers. Pop this in the fridge until you’re ready to use it. Next make the sponge.
Cream together the butter, salt and sugar in a large mixing bowl. Add the egg yolks and the almond extract and mix again to combine.
Whip the egg whites in another bowl until they hold a stiff peak.

raspberry & almond crumble cake
Mix the almonds, semolina and baking powder into the butter/sugar/egg mixture. Use the milk to loosen this before carefully folding in the whipped egg whites using a large metal spoon. Make sure it’s well combined but don’t knock all the air out of the eggs.
Divide the batter between the holes in the muffin tin and then push about 3 raspberries gently into the top of each one. Scatter over a little of the crumble topping and then bake them for about 20 minutes. They should be well risen and golden brown once they are done. Leave them to cool in the tin for 15-20 minutes then gently run a pallet knife around the edge of each one before carefully turning them out and popping them on a rack to cool completely before serving.

raspberry & almond crumble cake