Crunchy Raspberry Squares - Hallonkaka med knaprigt smultäcke i långpanna

CRUNCHY RASPBERRY SQUARES

Hallonkaka med knaprigt smultäcke i långpanna

30 squares

Layer:

3½ oz butter or margarine

0.8 cup regular milk

2 eggs

0.6 cup sugar

grated zest from 1 lemon

1 teaspoon vanilla sugar

1.6 cups flour

2 teaspoons baking powder

9 oz frozen raspberries

Crunchy cover:

2½ oz cold butter

0.8 cup oats

0.4 cup flour

0.4 cup cane sugar

Preheat oven to 347F.

Melt the butter and add milk. Beat eggs and sugar light and fluffy. Add lemon zest and stir this into the milk-butter mixture. Mix vanilla sugar, flour and baking powder and gently stir it in.

Line a roasting pan, approx 10 x 14 inches, with baking paper and pour in the batter. Spread out the raspberries over the cake.

Pinch together diced butter, oats, flour and cane sugar and sprinkle this over the cake. Bake in the middle of the oven for about 20 minutes. Take out the pan and cut the cake in squares when it has cooled a little.

Enjoy!

Bella