Raspberry Crumble Ring Cake

Cake:

• 125g butter, softened
• 1 ¼ cups (275g) CSR Caster Sugar
• 1 tsp finely grated lemon rind
• 1 tsp vanilla bean paste
• 3 eggs
• 1 cup (150g) White Wings Plain Flour
• ½ cup (75g) White Wings Self-Raising Flour
• ¼ tsp bicarbonate of soda (baking soda)
• ½ cup (125ml) milk
• 125g raspberries
• 1 teaspoon CSR Soft Icing Mixture

Almond Crumble Topping:

• 1 cup (150g) White Wings Plain Flour
• ½ cup (60g) ground almonds
• ⅓ cup (75g) CSR Demerara Sugar
• ⅓ cup (75g) CSR Caster Sugar
• 125g cold butter, chopped
• ¼ cup (20g) rolled oats
• ⅓ cup (25g) flaked almonds

1. Preheat oven to 180°C. Grease a deep (10cm) 20cm tube pan with removable base.
2. Beat butter, sugar, rind and paste in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add combined sifted dry ingredients and milk; beat on low speed until just combined. Increase speed to medium; beat for 1 minute or until mixture is smooth and paler in colour. Spoon mixture into pan; smooth surface.
3. Bake cake for 20 minutes.
4. While the cake is baking, make the almond crumble topping. Combine flour, ground almonds and sugars in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Add oats and flaked almonds; press mixture together with your fingers to create large uneven lumps.
5. Working quickly, scatter raspberries over cake, pushing them lightly into the mixture; sprinkle with topping.
6. Bake cake a further 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar.