Raspberry and Hazelnut Crumble Cake

A delicious nutty cake topped with fresh raspberries and a nutty crumble.
Course Baking, Cake, Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 379kcal
Author Jacqueline Bellefontaine


  • 150 g self raising flour
  • 75 g blanch hazelnuts
  • 175 g butter softened
  • 100 g golden caster sugar
  • 75 g light muscovado sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 300 g raspberries


  • 125 g plain flour
  • 75 g butter cut into cubes
  • 4 tbsp golden caster sugar
  • 2 tbsp chopped toasted hazelnuts


  • To make the cake, preheat the oven to 180℃ (170℃ fan)/350°F/gas mark 4. Line the base of a 23cm/9in cake tin with baking parchment and lightly grease. Place the self raising flour and hazelnuts in a food processor and blitz until the hazelnuts are very finely chopped.
  • Beat the butter and sugar together until very pale and fluffy. Lightly beat the eggs and gradually beat them into the mixture, beating well after each addition. Beat in the vanilla extract.
  • Carefully fold in the flour and hazelnuts until well combined. spoon into the prepared cake tin and level the top
  • Scatter the raspberries over the top of the cake.
  • To make the crumble topping, blitz the plain flour and butter in a food processor until the mixture resembles coarse breadcrumbs. Add the sugar and nuts and blitz very briefly to mix.
  • Remove the  blade and sprinkle in a little cold water (about 1tbsp) , run a dinner knife through the mixture so that some of the crumbs stick together. 
  • Scatter the crumble mixture over the raspberries and bake for about 1 hour until done, testing with a skewer which will come out clean when inserted into the centre of the cake when it is cooked.
  • Allow the cake to cool in the pan for about 10 minutes before transfer to a wire rack to cool.


Nutrition information is approximate and is meant as a guideline only.


Calories: 379kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 163mg | Potassium: 138mg | Fiber: 2g | Sugar: 19g | Vitamin A: 575IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1.3mg