Raspberry & pistachio crumb cake from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 116) by Cenk Sonmezsoy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 24, 2025

    Delicious. I used 70 g more raspberries as I had them. My cake took quite a bit longer (maybe 20 min?) to bake. After 55 min, I covered the topping to avoid overbrowning, but that seemed to be preventing the center from baking so I removed it after 10 min and the topping was okay. It's good the pan was lined with parchment as the edges got borderline dry. It's a tall cake - would maybe use a 9"x9" pan next time.

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