Raspberry crumble cake bars

As usual, I came home tired from work but with a sweet tooth and wanted something really quick and easy to rustle up for pudding.  We had a couple of small punnets of raspberries in the fridge and two eggs, and this was the result.  I even used American style measuring cups as I'm getting to see how amazingly simple they are - just scoop up the right amount of flour or sugar without thinking about scales!  Unfortunately, my tiredness meant I used only 4oz butter (what the Americans call 1 'stick') when the recipe I was using actually called for '1 cup', which is 8oz.  It seemed to turn out perfectly though, so I think I can therefore call this a healthy dessert as it has 50% less butter!

Adapted from Mele Cotte

Ingredients

3 cups (14oz) self-raising flour
1 cup (7oz) caster sugar
1 tsp baking powder
Pinch of salt
½ tsp cinnamon
4oz butter, cubed and at room temperature
2 eggs, lightly beaten
½ tsp almond extract
1 tsp vanilla extract

For the filling
½ cup (3 ½ oz) sugar

1 tbsp cornflour
7oz fresh raspberries

4tbsp raspberry jam

Method

1. Preheat the oven to 180°C.  Grease and line a 9-inch round or square baking tin.
2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
3. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.
4. Stir in the eggs and extracts.
5. Press two-thirds of the mixture into the prepared tin.
6. Heat the jam in the microwave or a small saucepan until runny, and then spread over the mixture in the tin.
7. To make the filling, place the raspberries in a large bowl with the cornflour and sugar, and gently toss until the berries are well coated.  
8. Spoon the berries into the tin.
9. Top with the remaining mixture, leaving it crumbly rather than pressing it down.
10. Bake 30-40 minutes or until bubbly and golden brown.
11. Cool on a wire rack before cutting into bars.