For the streusel topping, melt the butter in a small pan, stir in the flour, salt and sugar to make a crumbly mixture, set aside.
2.
Heat the oven to 180 degrees. Grease a spring form tin and line with greaseproof paper.
3.
For the cake, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of self-raising flour with each egg. Gently fold the remaining self-raising flour into the batter, then spread in the tin.
4.
Scatter the raspberries on top, then cover with the streusel mix.
5.
Bake for about 45 minutes, until a skewer comes out clean. Leave to cool in the tin. To serve, dust with icing sugar and top with a few more berries and perhaps a little whipped cream.
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By
BangBong
