The moment I saw Ann's Raspberry Slice, I knew I wanted to bake it. And I meant to bake it immediately! I quickly scribbled down the recipe, did some minor adjustment to add a crumble topping and to fit the recipe for my 8" square pan. Voila... my Wild Berries Citron Crumble Slice, all within 2 hours!
This cake is soft, moist and bursting with flavour from the wild berries, citron and a hint of cinnamon. Thanks Ann, this is one simple and delicious recipe! Love this with a cup of tea for a leisurely afternoon treat.
Recipe - for one 8" square pan
(adapted from Anncoo Journal)
120g frozen wild berries (defrost) - can replaced with fresh berries or canned peaches
100g butter, softened slightly
80g fine sugar
1/8 tsp salt
3 tbsp sour cream
2 eggs (55g each)
1 tsp vanilla extract
1 tbsp honey citron (or replace with lemon zest)
135g plain flour + 1 tsp baking powder (sift together)
4 tbsp brown sugar
5 tbsp plain flour
3 tbsp cold butter
1/4 tsp ground cinnamon
1) Using a handheld mixer, cream butter, sugar and salt together for a few minutes till light and fluffy. Add sour cream and beat to combine. Add in eggs, one at at time. Mix in vanilla extract and honey citron.
2) Add flour and milk, alternately to butter mixture, mixing well after each addition. Fold in the wild berries. Pour into greased and lined baking pan.
3) Rub crumble toppings ingredients together till it resembles coarse breadcrumbs. Sprinkle toppings over the cake mixture.
4) Bake in preheated oven of 180C for about 40 to 45 minutes. Remove from oven, set to cool for a few minutes before unmould. Leave it to cool completely before cutting into slices.