Polski 
A delicate, buttery cake with raspberries and chocolate, topped with a crunchy almond crumble. Quick and easy to make, it looks beautiful dusted with icing sugar (very wintry!), while the raspberries give it a summery feel :). And, of course, the combination of raspberries and chocolate is a timeless classic!
Ingredients for the raspberry and chocolate cake:
- 60 g butter
- 140 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 240 ml buttermilk or kefir
- 250 g plain flour
- 2 tsp baking powder
- 130 g dark chocolate, chopped, or dark chocolate chips
- 250 g raspberries
All ingredients should be at room temperature.
Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla and beat well until combined. Sift the flour and baking powder directly into the butter mixture and pour in the buttermilk. Fold together with a spatula, just until combined. Add the chocolate chips or chopped dark chocolate, followed by the raspberries, and fold in gently.
Line the base of a 25 cm springform tin with baking paper. Transfer the batter to the tin and level the surface. Sprinkle the almond crumble evenly over the top (recipe below).
Bake the raspberry and chocolate cake at 170°C for approximately 45–55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin.
Before serving, you can dust with additional icing sugar.
Ingredients for the almond crumble:
- 50 g sugar
- 30 g plain flour
- 45 g butter, chilled
- 65 g flaked almonds
Place the sugar, flour and butter in a bowl and quickly rub together or chop with a knife to form a crumble. Add the flaked almonds and mix.
Enjoy!
Recipe source: Sally’s Baking Addiction.
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