• You will need a 23cm/9inch spring form baking tin for this recipe. Lined with greaseproof paper or greased with butter.

  Pre-heated oven at 170 degrees C (fan).

Base

• Place all of the base ingredients, excluding the eggs and raspberries into a large bowl and mix together.
• Next, add the whisked eggs and fold into the mixture without over mixing.
• Spoon the mixture into the prepared baking tin and distribute evenly.
• Scatter the raspberries over the mixture, ensuring an even spread as much as possible.

  Leave to one-side while you prepare the topping.

Topping

• Add all of the topping ingredients to a bowl and use clean hand to rub the ingredients together until you reach a crumb texture.
• Sprinkle the topping over the base.

  Bake in the oven at 170 degrees C (fan) for 35mins or until a skewer comes out clean.
• Leave to cool for 10 minutes before running a sharp knife around the edge of the bake to release it from the tin. Release the spring and the outer ring of the tin.
• Serve warm or cold, with or without dollops of yoghurt and extra raspberries if desired.
• Store in an airtight container, in a cool place for up to 3 days.