Raspberry and almond streusel slice

Sweet, sticky raspberry is beautiful topped with a crumbly, golden almond topping in this brilliant streusel slice. Enjoy a piece with a mug of tea or coffee for a mid-morning or afternoon treat.

  • 15 mins preparation
  • 55 mins cooking
  • Makes 12
  • Print


Raspberry and almond streusel slice
  • 90 gram butter, at room temperature
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg, lightly beaten
  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup almond meal (ground almonds)
  • 300 gram frozen raspberries, thawed
  • 1/4 cup lightly packed brown sugar
  • 80 gram butter, chopped
  • 1/4 cup flaked almonds


Raspberry and almond streusel slice
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line a 26x16cm (base measurement) slice pan with baking paper, extending paper on long sides for handles.
  • 2
    Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Add vanilla essence and egg; beat until combined.
  • 3
    Sift self-raising flour over butter mixture; stir to combine. Spread mixture in prepared pan; top with raspberries.
  • 4
    Place plain flour, almond meal and sugar in a medium bowl. Rub in butter to make fine crumbs. Stir in flaked almonds. Sprinkle almond mixture over raspberries.
  • 5
    Bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Let cool in pan for 10 minutes. Lift to a wire rack to cool completely. Cut into slices to serve.

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