A sponge cake with a pretty crumble topping! Original recipe called for raspberries and ground hazelnuts but I substituted them with blueberries, as they were on sale, and ground almonds. The crumble topping is made out of coconut, butter, sugar and flour and tastes delicious. Have to say sponge is not as tasty as the lemon soured cream cake but the crumble helps!
Update - After storing the cake overnight, the sponge became surprisingly tasty! This cake vanished in a day!
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