Raspberry crumble ring cake

Ingredients

• 125 grams butter, softened
• 1 1/4 cup (275g) caster (superfine) sugar
• 1 teaspoon finely grated lemon rind
• 1 teaspoon vanilla bean paste
• 3 eggs
• 1 cup (150g) plain (all-purpose) flour
• 1/2 cup (75g) self-raising flour
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1/2 cup (125ml) milk
• 125 grams raspberries
• 1 teaspoon icing (confectioners') sugar
• Crumble topping
• 1/2 cup (60g) ground almonds
• 1/3 cup (75g) demerara sugar
• 1/3 cup (75g) caster (superfine) sugar
• 125 grams cold butter, chopped
• 1/4 cup (20g) rolled oats
• 1/3 cup (25g) flaked almonds