What do you need: 45 grams of walnuts; 2 teaspoons of cinnamon; salt; 90 grams of unsalted butter, melted; 125 grams of raspberries; 195 grams of self-raising flour; 1 teaspoon of baking powder; salt; 150 grams of soured cream; 1/2 teaspoon of vanilla extract; 170 grams of caster sugar; 1 large egg

What do you do: First, chop the walnuts and melt the butter, then make the topping. Place 45 grams of the flour, 60 grams of the sugar, the walnuts, the cinnamon and the salt into a bowl. Add the melted butter and mix the lot until it becomes crumbly. Leave the topping to become firm in the fridge. Next, set the oven to 180 degrees Centigrade. Lightly grease and base line a cake tin. To make the cake, melt the butter in a saucepan over a gentle heat. Now, put the flour, baking powder, and salt into a large bowl, then stir in the soured cream, the vanilla extract, the caster sugar and the egg. Add the melted butter and beat the mixture until it becomes smooth. Spoon the mixture into the prepared tin and scatter over the raspberries. Remove the topping mixture from the fridge, break into crumbly pieces and sprinkle over the raspberries. Bake for 50 minutes, then remove from the oven and leave to cool.

How to serve: Cut into slices and serve.

Bon appétit!