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As long as raspberry season is still I wanted to make a raspberry ginger crumb cake. But do not worry you can also bake the cake out of season. He works well with TK raspberries.
The cake bottom is nutty and the raspberries give the cake a delicious juiciness, the crumbles are made with ginger powder and create by the slight ginger sharpness a great combination to the remaining ingredients.
Perfect for a coffee gossip in the garden with girlfriends or family.
Or for a summer picnic in stubble fields.
Raspberry Ginger Crumb Cake
INGREDIENTS LIST FOR RASPBERRY STRAW CREAM WITH HAZELNUT
Springform: 20 cm greased
30 g of ground hazelnuts
140 g wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
80g soft butter (vegan)
2 eggs or egg replacement see notes
120 ml of milk or almond milk
1 tsp vanilla paste
80-100g sugar
200 g raspberries (fresh or frozen) If you use frozen don´t thawed
crumble mixture
30 g wheat flour
30 g butter vegan
30 g sugar (brown or coconut sugar works well)
1/4 tsp. Ginger powder
METHOD:
Pre heat the oven to 180 degrees celcius. Grease and lightly flour springform pan.
Knead all the crumbly ingredients crumbly with your hands. Put aside. Mix hazelnuts, flour, baking powder, baking soda and salt. Beat butter with sugar for 2 minutes until creamy.
Stir eggs individually (or egg replacement). Stir in vanilla and liquid. The consistency may flake a bit, but that does not matter. Now stir in the flour mixture, but don`t over mix. Add in the springform. Evenly add the raspberries and cover with the sprinkles. Bake for 40-50 minutes. Make a stick sample.
The baking time may vary depending on the oven, my cake was eg. 50 minutes in it. Cover if it gets too dark.
Note: For egg replacement you can use sweet lupine flour. Mix 2 tbsp sweet lupins with 5 tbsp water or 2 tbsp ground flax seed with 6 tbsp water, swell for 5 minutes.
I wish you a lot of fun baking.
Tasty greetings from the kitchen, your Kathrin
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!
Raspberry Ginger Crumb Cake
Ingredients
- 30 g of ground hazelnuts
- 140 g wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 80 g soft butter vegan
- 2 eggs or egg replacement see notes
- 120 ml of milk or almond milk
- 1 tsp vanilla paste
- 80-100 g sugar
- 200 g raspberries fresh or frozen If you use frozen don´t thawed
- crumble mixture
- 30 g wheat flour
- 30 g butter vegan
- 30 g sugar brown or coconut sugar works well
- 1/4 tsp. Ginger powder
Instructions
- Pre heat the oven to 180 degrees celcius. Grease and lightly flour springform pan.
- Knead all the crumbly ingredients crumbly with your hands. Put aside. Mix hazelnuts, flour, baking powder, baking soda and salt. Beat butter with sugar for 2 minutes until creamy.
- Stir eggs individually (or egg replacement). Stir in vanilla and liquid. The consistency may flake a bit, but that does not matter. Now stir in the flour mixture, but don`t over mix. Add in the springform. Evenly add the raspberries and cover with the sprinkles. Bake for 40-50 minutes. Make a stick sample.
- The baking time may vary depending on the oven, my cake was eg. 50 minutes in it. Cover if it gets too dark.
Notes
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