A gorgeous, light, pretty tea-time cake – just the sort of thing to serve on your best china. Serves six.
For the streusel
100g soft unsalted butter
100g caster sugar
2 large eggs
100g self-raising flour
200g raspberries, plus extra to serve
Icing sugar, to serve
For the streusel topping
50g unsalted butter
100g plain flour
Good pinch of salt
25g caster sugar
50g toasted flaked almonds
Heat the oven to 180C/350F/gas mark 4. Grease a 20cm diameter springform tin and line its base with greased baking parchment.
For the streusel topping, melt the butter in a small pan, stir in the flour, salt and sugar to make a crumbly mixture, then stir in the almonds and set aside.
For the cake, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of self-raising flour with each egg. Gently fold the remaining self-raising flour into the batter, then spread in the tin.
Scatter the raspberries on top, then cover with the streusel mix.
Bake for about 45 minutes, until a skewer comes out clean. Leave to cool in the tin. To serve, dust with icing sugar and top with a few more berries and perhaps a little whipped cream.
Found here http://www.rfgkitchenrelax.blogspot.com/2013/07/raspberry-almond-streusel-cake.html