The kids will love these cakes combining the goodness of fresh raspberries with a crunchy pecan topping reminiscent of crumble.

Ingredients: (Makes 16)

• 350 g/12 oz plain flour
• 255 g/9 oz caster sugar
• 55 g/2 oz cocoa powder
• 3 teaspoon baking powder
• 85 g/3 oz unsalted butter
• 2 eggs
• 175 g/6 fl oz milk
• 115 g/4 oz roughly chopped fresh raspberries
• 115 g/4 oz pecans, chopped
• Finely grated rind of 2 oranges

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 30 x 20 cm/12 x 8 inch Swiss roll tin and line the base with parchment paper.

Stir together the flour, 200 g/7 oz of sugar, cocoa and baking powder. Melt 55 g/2 oz of the butter in a bowl over a pan of simmering water and stir in the eggs and milk. Pour into the flour mixture and stir gently until smooth. Do not beat. Fold the raspberries, pecans and orange rind into the mixture. Pour into the prepared tin.

Bake for 40 minutes, until a skewer inserted into the center comes out clean. Set the tin on a wire rack to cool. Cut into 16 slices and serve. Store in an airtight container for up to 2 days.