The raspberries have finally begun to ripen, and it’s time to put the fruit to good use. Although I could easily make some raspberry jam (and probably will), I wanted to be a little more creative with the zingy, tart fruits.
As I’ve been working like a loon lately, I asked my Mum to scour her recipe books and come up with some cakey goodness. She found a recipe in Chloe Coscarelli’s book Chloe’s Vegan Desserts and adapted slightly – we often find American recipes a little too heavy on the sugar. But with Mum’s adaptions (hazelnut milk, suggested adding of hazelnuts to the pecans), the cake was gorgeously crumbly but moist.
The coffee gives it a little edge but the raspberries, hazelnut milk and dash of apple cider vinegar give the fruit an almost yoghurty, smooth edge and the pecans and crumble-like streusal topping add a nutty bite and crunch. It’s technically a cake to be eaten in the morning with your morning cuppa, but I’m of the opinion that cake is good at any time of day!