Description

A perfect dessert, or morning treat served with coffee, this cake is sure to make your day! Serves 12.

Ingredients

• (For the filling):
• 2/3 cup white sugar
• 1/4 cup cornstarch
• 3/4 cup water
• 2 1/4 cups Raspberries (fresh or frozen)
• 1 tablespoon lemon juice
• (For the crust):
• 3 cups flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon mace
• 1 cup chilled butter
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla
• (For the topping):
• 1/2 cup flour
• 1/2 cup white sugar
• 1/4 cup chilled butter
• 1/4 cup sliced almonds

Steps

1. For the filling: combine together the sugar, cornstarch, water and raspberries in a saucepan. Stirring frequently, boil over medium heat for 5 minutes, or until thick. Set aside, add in the lemon juice and leave to cool.
2. For the crust: mix together the flour, sugar, baking powder, salt and spices. Cut in the cold butter until crumbly. Then, beat in the two eggs, milk and vanilla extract; incorporate into crumb mixture and combine well. Divide mixture, placing 2/3rds into a prepared 13 by 9 baking dish. Drizzle filling on top, being careful not to fill past the edges. Use remaining crust mixture to cover.
3. For the topping: mix together the flour and the sugar; cut in the cold butter until the mixture crumbles. Add in the sliced almonds. Sprinkle over mixture in baking dish. Bake in preheated oven at 350 F for 45 minutes or until golden.