I’ve been so busy doing my college assessment piece that I haven’t had any time to bake anything at home. So, in a kind of compromise, I’ve decided to post a recipe that we made in college. Mannnn, this was gorgeous! Crumble cake is one of my favourite things and it is just SO nice in the summer. The other great thing about it is that you can make it using only frozen fruit, so this recipe is suitable all year round. Score! Eat this cake with caution, it’s pretty heavy &you’re going to get full if you attempt to eat an eighth of it like I did. Serve it cold, hot, with ice cream, with clotted cream, with whipped cream, with fresh berries… just do whatever you like with it. I love it.
Cake Ingredients:
- 150g butter, softened
- 150g caster sugar
- 3 eggs
- 210g self-raising cake flour
- 4 tablespoons orange juice
Preheat oven to 180C/350F/gas mark 4. Grease a 9″/23cm loose-bottomed cake tin.
Cream together the butter and sugar until pale and fluffy, then add the eggs one at a time. If the mixture curdles or appears to be split then don’t worry. Sift the flour into the mix and stir until smooth. Fold in the orange juice at the last minute, being careful not to overmix.
Spoon the mixture into the tin, smooth the surface out, then bake in the oven for about half an hour. In the meantime, make the crumble.
Crumble Ingredients:
- 75g butter, diced
- 75g caster sugar
- 75g plain white flour
- 75g ground almonds
- 200g mixed summer fruit (either fresh or frozen)
In a bowl, combine the butter, sugar and flour and rub together gently until a crumbly texture is formed. Gently fold in the fruit until fairly well mixed – try to keep the fruit as whole as possible. This will obviously require a softer touch if you are using fresh berries than with frozen.
Tip the crumble on the top of the cake as soon as you take it out the oven, and spread it out evenly. Work as quickly as possible to prevent the cake from sinking. Return to the oven and bake for another twenty minutes. The crumble should be golden.
Leave to cool, remove from the tin &dust generously with icing sugar
