Raspberry Peach Crumb Cake

Fruit Filling

• 150 g fresh raspberries
  or 150 g frozen raspberries
• 300 g peaches, peeled, sliced (2 cm) (approx. 3-4 peaches)
• 1 Tbsp cornflour

Crumble Cake

• 320 g plain flour
• 170 g unsalted butter, cold, diced, plus extra for greasing
• 280 g granulated sugar, plus 1 Tbsp for sprinkling
• 40 g flaked almonds
• 100 g sour cream
• 100 g milk
• 1 large egg
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp vanilla extract
• 1 pinch fine sea salt