Summer is finally here – the sun is shining (sort of), the weather is warm (mostly), the days are getting longer (for sure), the seasonal ingredients have arrived (woo!) and basically, I’m just so grateful!
There’s something about the vibe when it’s a beautiful day in London – the positivity, it’s contagious. I mean our summers are short lived and unpredictable. It could be grey and cloudy in the morning and you’ll be kicking yourself for not wearing an extra layer, then suddenly, a few hours later, you’re treated to an unexpected afternoon of glorious sunshine – and you find yourself in the park after work, soaking it all up. Because we don’t get it often, we’re extra keen! Seldom is a sunny day spent indoors.
This recipe screams summer, layering a combination tart rhubarb and raspberries on a moist almond cake and topped off with a beautiful buttery crumble and almond flakes.
Sweet, sour, delicate, sharp, moist, crumbly. This cake is seriously everything!
And it looks so simple yet beautiful too – I love how the different shades of pink slightly bleed into the cake.
Because, why limit yourself to just crumble or cake, when you can have both!
As with any fruit cake, you want to polish it off pretty swiftly (I reckon two days at the most) because the fruit will quickly start to ferment, especially when it’s warm. But, really, that won’t be a problem – it’s so good, it’ll disappear much, much sooner!
It’s a real crowd pleaser. I had so many compliments for this cake.
- 160g plain flour
- 300g caster sugar
- 80g ground almonds
- 165g salted butter at room temperature
- 3/4 tsp baking soda
- 180ml buttermilk
- 3 medium eggs
- 1 tsp almond extract
- 2 tbsp flaked almonds
- 100g raspberries
- 100g diced rhubarb
- 1 tbsp corn flour
- 110g plain flour
- 55g light brown sugar
- 55g granulated sugar
- 85g unsalted butter, melted
- Preheat the oven to gas mark 4. Grease and line a loose bottomed 9-inch baking tin.
- In a medium bowl, toss together the fruit and corn flour. Set aside.
- Make the crumble by mixing together all the ingredients in a bowl except the flour. Stir to combine. Slowly add the flour, a tablespoon at a time and mix. Set aside whilst you make the cake batter.
- For the cake, cream together the butter and sugar until light and fluffy. Add the almond extract and whisk again.
- One by one, add the eggs, whisking in between each to combine.
- Combine the flour, ground almond and baking soda. Mix to combine.
- Add a third of the dry mixture to the butter and sugar. Whisk to combine before adding half of the buttermilk. Whisk to combine and repeat until you’ve incorporated all the ingredients.
- Pour the batter into the prepared baking tin. Evenly top with the fruit before sprinkling over the crumble and almond flakes.
- Bake for 1hour – 1hour 15mins or until a cake tester comes out clean.