Butter Crumble Cake with Oats and Raspberries
- 750 g frozen raspberries
- 450 g sugar
- 60 g starch
- 500 g butter
- 650 g + 1 tbsp flour
- 80 g + 2 tbsp rolled oats
- 1 sachets vanilla sugar
- 4 medium sized eggs
- 3 level tsp baking powder
- 100 g extra soft porridge oats
- fat and flour for greasing the baking tin
Bring 600 g of raspberries and 100 g of sugar to a boil in a medium sized pan. Mix 100 ml of water with the starch until smooth. Add the starch mix into the stewed fruit and let it simmer for approx. 1-2 minutes whilst stirring. Let the stewed fruit cool down for about 30-40 minutes, stir in between.
In the meantime melt down 250 g of butter in a pan. Mix 250 g of flour, 80 g of rolled oats, 150 g of sugar and a pinch of salt in a bowl. Add the hot butter at once and mix with the mixer first using dough hooks then using your hands, until you get crumbles. Sprinkle 1 tbsp of flour over the crumbles and shake the bowl a little until spread evenly.
Using the mixer, mix 250 g of soft butter, 200 g of sugar, 1 sachet of vanilla powder and a pinch of salt for 4-5 minutes until creamy. Add the eggs one by one. Mix 300 g of flour with the baking powder and the extra soft porridge oats and fold it all into the creamy mixture at the end.
Put the dough mixture into a greased and with flour dusted baking tin (approx. 32 x 39 cm) and spread out evenly. Spread the stewed raspberries over the top and sprinkle the crumble mix over it. Bake in a preheated oven (electric: 200°C/ hot air oven: 175 °C/ gas: level 3) for about 35 minutes. 15 minutes before the end of the baking time sprinkle 2 tbsp of rolled oats over the cake. Take out the cake and let it cool down in the baking tin on a cooling rack. Cut cake into 24 pieces.