Apricot‑raspberry cake with crunchy crumble

• self‑rising flour175г g
• soft butter200г g
• Demerara sugar↗2 ст. л. tbsp
• ground cinnamon↗2 ч. л. tsp
• fine sugar175г g
• eggs↗3
• vanilla extract↗2 ч. л. tsp
• apricots6

  pitted, sliced

• raspberries↗200г g

  fresh or frozen

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (convection 160 °C, gas 4). Grease and line with parchment the bottom of a square pan 23 cm in diameter. For the crumble, combine 2 tbsp flour, 25 g soft butter, Demerara sugar and ground cinnamon. Rub together with your fingers until the mixture resembles wet crumbs.

2. 2

   In another bowl combine the remaining flour and butter, add the fine sugar, eggs and vanilla extract, and whisk until smooth. Gently fold in half of the sliced apricots and the raspberries, then pour the batter into the prepared pan.

3. 3

   Scatter the remaining fruit on top, sprinkle with the crumble. Bake for 45–50 minutes until the top is golden. Let the cake cool in the pan for 10 minutes, then remove it, cut into squares and serve warm with whipped cream or ice cream, or chilled with tea.