It’s torrential, inhibiting and makes me want to stay inside. I got soaked walking from the car to the grocery store, even though I’d parked right out the front!
Luckily, however, I’m still unemployed (actually, the luck of my unemployment is debateable), because I have no need to go outside!
The soaking that I received in my brief trip to the shops was worth it, because I bought mushrooms for a recipe which I’ll post tomorrow. It’s hearty and warm and full of flavour, which is perfect in this weather.
Today, I’m also posting something hearty, warm and full of flavour. It’s a perfect blend of textures and flavours; it pits the tartness of raspberries against sweet, buttery crumble. It’s the kind of cake that defies cakey boundaries, and wades into the delicious depths of good old-fashioned crumble.
I think it’s fairly obvious that I’m in love with this crumbly cake, this cakey crumble. I’m also slightly in love with the art deco tea towel used in this shoot, it’s made of natural linen and is part of a range of beautiful linen made by AquaDoorDesigns.
Try this recipe for yourself to ease the gloom that settles as the rain around you persists.
Raspberry and walnut crumble cake
- ½ cup plain flour
- 80g butter
- ½ cup brown sugar
- 1 ½ cups walnuts
- 120g butter
- ¼ cup white sugar
- 2 eggs
- 1 ½ cups self-raising flour
- ½ cup milk
- ½ cup white chocolate chips
Pop your raspberries in a pan with the sugar, water and vanilla. Slowly bring them to a simmer, ensuring all the sugar is dissolved, and allow them to reduce gently for about 4 minutes. You may need to squash some raspberries with your wooden spoon as you’re stirring, but try not to pulverise them completely, you want a few lumps remaining.
Take the raspberry mixture off the heat and strain the syrup off from the squashy bits. You want both parts of the raspberry mixture, but you need the liquid and solids separate. Put your syrup into a gravy boat or pouring receptacle of some description and put it in the fridge. The syrup not only smells delightful, but it’s a vivid pink colour as well. Put the remaining raspberries in a bowl and set them to one side to cool.
Rub together the flour and butter and brown sugar so that you have a mixture that resembles breadcrumbs. Roughly chop your walnuts, ensuring that you have a nice mixture of chunky and little, itty-bitty pieces and throw them into the mixture as well. Give it a good mix and set to one side.
For the cake, cream together the butter and sugar until pale and creamy. Add in the milk, then the self-raising flour and eggs and mix well. Pop in the white chocolate chips and give a good stir to combine.
Preheat the oven to 180°C and grease a 24cm flan tin (this would work perfectly in a regular cake tin, I just like the pretty edge that a flan tin gives this!) Don’t do as I have done before and “make do” with a smaller size tin, it gets far too messy!
Spread the cake mixture evenly around the flan base, then top with the mushy raspberry left over from earlier. Spread the raspberry almost to the edge of the tin, leaving a tiny gap.
Bake for 60-65 minutes, rotating it half way through – it will be done when a skewer inserted into the centre comes out clean (except for raspberry remnants) and the crumble is nicely browned.