One cup raspberry and pear crumble cake
- 1 cup wholemeal self raising flour
- 1 cup brown sugar
- 1 cup porridge oats
- 200g cold unsalted butter, diced
- 1 cup shredded coconut
- 1/2 cup mixture of linseeds, pepitas or other little seeds
- 2 eggs, beaten
- 1 buerre bosc pear, sliced cored but unpeeled
- 1 cup raspberries
Preheat the oven to 180°C or 160°C fan-forced). Line a 24cm spring-form cake tin with baking paper.
Combine the flour, sugar and oats in a large mixing bowl. Add the butter and with your fingers, rub it into the flour mixture. Keep going until you have a coarse, sand-like consistency.
Stir through the coconut and linseed mix and separate about one cup’s worth of the mixture, set this aside for later.
Mix through the eggs, again this can be done with your fingers. Press mixture into the cake tin and smooth with the back of a spoon.
Press the pear and raspberries in a pretty pattern and top with reserved crumble mixture. Bake for 45 minutes or until golden on top and firm in the middle. Let cool on a wire rack and serve.
- This cake is really nice served in warm little slices with some natural yoghurt and a pot of earl grey tea.
- If you are feeling cheeky you could even serve this for brunch.
- This recipe was created by Sophie Hansen for Kidspot New Zealand.
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