Ingredients
Method
1.Preheat oven to 180°C. Grease a deep 10cm x 20cm ring pan with removable base.
2.Beat butter, sugar, rind and paste in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add combined sifted dry ingredients and milk; beat on low speed until just combined. Increase speed to medium; beat for 1 minute or until mixture is smooth and paler in colour. Spoon mixture into pan; smooth surface.
3.Bake cake for 20 minutes.
4.Meanwhile, make crumble topping; combine flour, ground almonds and sugars in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Add oats and flaked almonds; press mixture together with your fingers to create large uneven lumps.
5.Working quickly, scatter raspberries over cake, pushing them lightly into the mixture; sprinkle with topping.
6.Bake cake a further 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar.
This cake is best made on day of serving.
Note
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