Raspberry Crumble Loaf Cake

• temps total: 50 minutes

Ingrédients

For the cake)

3 large eggs

225g caster sugar

130g double cream

185g plain flour

1/2 tsp baking powder

80g olive oil

300g raspberries, halved & coated in 2 tbsp cornflour

For the crumble)

60g unsalted butter

60g caster sugar

60g plain flour

For the icing)

200g icing sugar

1-2 tbsp lemon juice

Instructions

Preheat the oven to 170c and line a 2lb cake tin with parchment paper. In a large bowl, whisk the eggs & sugar until light and fluffy. Add the cream and oil, combine and whisk in the flour and baking powder. Add about 3/4 of the coated raspberries to the batter and fold in. Add to the loaf tin and crumble over the streusel topping and remaining 1/4 raspberries. Bake for 45-55 mins. (To make the streusel topping rub the butter with the sugar and flour until large crumbs form)

Once cool, whisk the icing sugar with the lemon juice and drizzle over the top of the cake.