You can serve this lovely cake either for afternoon tea or as a dessert. Fresh berries are best but they are not always available so frozen can be used.
I cooked this in a 10" springform pan at 350 degrees F for 1 hour and 20 minutes. In the future, I will cook at a 375 temperature. I didn't have caster sugar, so I just pulsed regular sugar in the food processor to reach a fine texture, and used strawberries instead of raspberries. Great moist cake texture, with a layer of fresh fruit in the center, and a rich and buttery-cinnamon crumble on the top. Very nice recipe. - 21 May 2013