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Apricot & raspberry buckle

Apricot & raspberry buckle

A star rating of 4.5 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with
cinnamon crumble

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal437
fat24g
saturates14g
carbs53g
sugars33g
fibre2g
protein6g
low insalt0.72g
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Ingredients

  • 175g self-raising flour
  • 200g softened butter
  • 2 tbsp demerara sugar
  • 2 tsp cinnamon
  • 175g caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 6 apricots , stoned and sliced
  • 200g raspberry , fresh or frozen

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.

  • STEP 2

    Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.

  • STEP 3

    Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Recipe from Good Food magazine, July 2007

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A star rating of 4.5 out of 5.29 ratings
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