Raspberry and cherry cake with crumble

Ingredients

• 400 gstrong white wheat flour
• 1 packetbaking powder
• 250 gbutter
• 150 gicing sugar
• 1egg
• 350 gpitted cherries
• 250 graspberries
• 30 gvanilla pudding powder
• 250 gcherry juice
• 30 gsugar
• 100 gground nuts

Instructions

1. 1

   Make the pastry

   Combine the flour, baking powder, butter, icing sugar and egg to make a shortcrust pastry.

2. 2

   Line the tin

   Roll out two-thirds of the pastry into a circle, ideally between two reusable baking sheets, and place it in a cake tin. Roll it slightly larger than the base so you can bring the pastry up the sides of the tin. Shape the remaining third into a ball, wrap it in cling film and chill while you prepare the filling.

3. 3

   Prepare the filling

   Briefly bring the vanilla pudding powder and cherry juice to the boil. Stir in the pitted cherries, then spread the mixture over the pastry base. Arrange the raspberries on top and sprinkle with the sugar.

4. 4

   Add the crumble

   Take the chilled pastry out of the fridge, crumble it together with the ground nuts and scatter the mixture over the cake.

5. 5

   Bake the cake

   Bake in a preheated fan oven at 170°C for about 45 minutes.

What is a raspberry and cherry crumble cake?

This is a fruit-filled cake built on a shortcrust pastry base, with cherries and raspberries set in a lightly thickened juice filling. A second portion of pastry and ground nuts forms the crumbly topping.

The use of shortcrust and a cake tin gives it a torte-like shape, familiar in German-speaking baking traditions. Here, the contrast between buttery pastry, juicy fruit and crunchy nuts makes each layer distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1320 calories, 20g protein, 158g carbs, 67g fat.

The flour, icing sugar and fruit provide most of the carbohydrates, while butter and ground nuts contribute much of the fat. The egg, flour and nuts add some protein. Pair a slice with unsweetened yoghurt or serve it after a meal with fresh fruit for a more balanced plate.

Building the shortcrust

Pastry ingredients: the flour, baking powder, butter, icing sugar and egg make the base and topping. Work them together just until a dough forms, rather than kneading for a long time.

Dividing the dough: use about two-thirds for the base and reserve the rest for the crumble. Chilling the smaller portion makes it easier to handle when you add the nuts.

Getting the fruit filling right

Pudding powder: briefly boiling it with the cherry juice thickens the liquid so the fruit filling can sit on the pastry rather than run freely. Stir it in as directed, then add the cherries.

Fruit: spread the cherry mixture across the base before adding the raspberries. Sprinkle the sugar over the berries so it is distributed across the top.

Shaping the base

Rolling: rolling the pastry between reusable baking sheets helps keep it from sticking and makes it easier to move. Roll it a little wider than the tin so it can cover the sides as well as the base.

Edges: bring the pastry up against the cake ring without stretching it. An even base and sides help support the fruit filling as the cake bakes.

Crumble texture and doneness

Topping: crumble the chilled pastry with the ground nuts and scatter it over the fruit. Keep the pieces varied in size for a more textured finish.

Baking cue: bake at 170°C in a fan oven for about 45 minutes. The pastry topping should look baked and lightly coloured; allow the cake to settle before cutting so the filling is less loose.

Serving the cake

Let the cake cool sufficiently for the fruit layer to firm up before slicing. A sharp knife helps cut through the pastry without dragging the berries.

Serve it on its own or with a spoonful of lightly whipped cream. The cake is rich, so small wedges make a satisfying dessert portion.

Recipe notes & tips

• Keep the reserved pastry chilled while you prepare the filling so it is easier to crumble.
• Use pitted cherries, and check them once more for any remaining stones before mixing.
• Roll the base between reusable baking sheets to make transferring it to the tin easier.
• Spread the cherry filling evenly before adding the raspberries.
• Allow the cake to cool before slicing so the fruit layer has time to settle.

Variations

• Mixed nuts: use a blend of ground hazelnuts and almonds for a varied topping.
• More tartness: use slightly less sugar over the fruit for a sharper finish.
• Frozen berries: thaw and drain raspberries first to limit extra liquid in the filling.
• Citrus note: add a little finely grated lemon zest to the fruit for a fresh aroma.
• Cream topping: serve each slice with lightly whipped cream for a softer contrast.

Common mistakes to avoid

• Warm pastry: it can become sticky and difficult to shape; chill the reserved portion before crumbling.
• Thin base: rolling the pastry only to the tin’s base size leaves no pastry for the sides; make it slightly wider.
• Loose filling: skipping the brief boil can leave the cherry juice too thin; bring the pudding mixture briefly to the boil.
• Uneven fruit: piling the berries in one spot makes slices harder to portion; spread them across the filling.
• Cutting too soon: hot filling can run when sliced; let the cake cool and settle first.

How to store

Store the cooled cake covered in the fridge and eat within 3 days. Serve chilled or let a slice come towards room temperature; warm briefly in a low oven if you prefer it warm.

Frequently asked questions