Raspberry Crumble Squares
A community recipe by Lozzie17Not tested or verified by Nigella.com
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Heat oven to 180c/ fan 160c/ gas 4. Butter a 9 inch square or 10 inch round cake tin and line with baking paper. Beat the butter and sugar in a large bowl with an electric whisk until the mixture is pale and fluffy. Whisk the egg, then carefully fold in the flour and milk until thoroughly combined. Spoon into the tin and spread evenly. Sprinkle over the raspberries. Mix together the sugar, flour and lemon zest. Rub in the butter until the mixture is crumbly, then sprinkle on the top of the squares. Bake for 45 minutes until the topping is golden and the raspberries start to burst through. Leave to cool in the tin. When cool, lift the cake out, and cut into squares.
Heat oven to 180c/ fan 160c/ gas 4. Butter a 9 inch square or 10 inch round cake tin and line with baking paper. Beat the butter and sugar in a large bowl with an electric whisk until the mixture is pale and fluffy. Whisk the egg, then carefully fold in the flour and milk until thoroughly combined. Spoon into the tin and spread evenly. Sprinkle over the raspberries. Mix together the sugar, flour and lemon zest. Rub in the butter until the mixture is crumbly, then sprinkle on the top of the squares. Bake for 45 minutes until the topping is golden and the raspberries start to burst through. Leave to cool in the tin. When cool, lift the cake out, and cut into squares.
Introduction
These are very moist, but crumbly and are best eaten on the day. If you can manage them all!
These are very moist, but crumbly and are best eaten on the day. If you can manage them all!
Ingredients
Serves: 6
Metric
Cups
For the Raspberry Squares
- 115 grams butter (softened, plus extra for greasing)
- 175 grams caster sugar
- 1 egg
- 280 grams self-raising flour
- 125 millilitres milk
- 200 grams raspberries (fresh)
For the Crumble
- 115 grams caster sugar
- 85 grams plain flour
- 1 lemon (finely grated zest of)
- 50 grams butter
For the Raspberry Squares
- 4 ounces butter (softened, plus extra for greasing)
- 6 ounces superfine sugar
- 1 egg
- 10 ounces self-rising flour
- 4⅖ fluid ounces milk
- 7 ounces raspberries (fresh)
For the Crumble
- 4 ounces superfine sugar
- 3 ounces all-purpose flour
- 1 lemon (finely grated zest of)
- 2 ounces butter
Method
Raspberry Crumble Squares is a community recipe submitted by Lozzie17 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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