BLACK RASPBERRY PASTRY CAKE

This rich dessert lies somewhere between a pastry and a sweet .

CRUMB TOPPING
Place 108 gms of firmly packed light brown sugar with 2 tbs of plain flour , 1 tbs of butter / marg , now using 2 butter knives cut in until the mixture is crumbly .
Add 14gms of finely chopped dark chocolate .
Mix well.
Set aside until ready to use .

THE CAKE
Preheat your oven to 180 deg C .
Spray 20cm spring form pan with baking spray.
In a small bowl add 1 lightly beaten egg and whisk in 1/3 cup of buttermilk , 1/2 tsp of vanilla extract with 1/3 cup of melted and cooled butter /marg .
In a medium sized bowl sift together 135gm of plain flour , 1/2 tsp of baking powder , 1/4 tsp of baking soda , 1/4 tsp of salt .
Add 160gm of castor sugar .
Now pour the liquid mixture into the flour mixture , stir until just smooth .
Spread the batter evenly over the prepared pan .
Scatter 1 and 1/4 cups of fresh black raspberries over the batter .
Sprinkle the crumb topping evenly over the berries .
Bake until browned , 40 - 45 minutes .
Serve warm cut into wedges .
This cake freezes well  ,.....