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Raspberry Crumble Squares

A community recipe by

Not tested or verified by Nigella.com

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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-raising flour
  • 4⅖ fluid ounce 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.

  • 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.
  • Tell us what you think