Prep time:
25 minutes
Cooking time:
65 minutes



1¼ cups flour
¾ cup brown sugar
1 cup ground almonds or macadamias
¼ cup cocoa
2 teaspoons Gewurzhaus Chocolate Spice (see note)
180g butter, chopped
1/4 cup raspberry jam
2 x 125g punnets raspberries


125g spreadable cream cheese
1/2 cup sour cream
1/4 cup caster sugar
2 eggs, lightly beaten
Juice of 1 lemon
Cream, for serving


Preheat the oven to CircoTherm® 160°C.

Combine the flour, brown sugar, almonds, cocoa, spice and butter in a food processor and process until the mixture is crumbly but well combined. Press three quarters of the mixture into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).  Cover the remaining mixture and chill until firm.

Bake the base for 20 minutes. Spread whilst hot with the jam then cool.

Combine in a bowl the cream cheese, sour cream, sugar, eggs and juice, whisk until smooth.

Scatter the raspberries over the base then pour over the cream mixture. Crumble the reserved chilled base mixture roughly over the top.

Bake for 40 minutes or until the filling is set and crumble is crisp. Cool on a wire rack. Slice at room temperature and serve with a drizzle of cream.

Note: Gewurzhaus Chocolate Spice can be purchased online or in-store. For more information please visit

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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