Apple and blackberry crumble cake
apple crumble with this fruit crumble cake recipe. Made with apples, blackberries, and cinnamon, it is perfect for a lunch box or evening out, to serve with the family
180g self-expanding flour, sifted
2 tablespoons of giant oats
225g powdered gold sugar
1 teaspoon ground cinnamon
230g butter, chilled
25g grated almonds
2 Gala apples, peeled, dig quarters and take away seeds
1 tablespoon juice (about ½ lemon)
3 large eggs
100g ground almonds
½ teaspoon leaven
½ teaspoon flavorer (optional)
100g fresh blackberries
1.Combine 30g flour, oats, 25g sugar, half cinnamon and a pinch of salt during a bowl. Add the diced butter; Using your fingertips, rub into the flour to offer it a breadcrumb-like consistency. Add chopped almonds and blend well. Put it within the refrigerator.
2.Preheat oven on 4 gas, 180 ° C, 160 ° C fan. Grease a 20 cm (at least 4 cm deep) rectangular cooking utensil with non-stick parchment paper. Cut each apple into 3 slices, mix with juice and remaining cinnamon; forgot .
3.In a bowl, use an electrical whisk to beat the remaining butter and sugar for 3 to five minutes until they're pale and soft. Add the eggs one at a time, adding 2 tablespoons of flour to the last egg if the dough starts to thicken. Add almond powder, remaining flour, leaven , flavorer (if using) and a pinch of salt.
4.Pour half the dough into the mold and spread it out. Spread quite half the apple slices and press gently. Sprinkle with the remaining cake batter and spread on the remaining apple and blackberry slices, pressing gently. Sprinkle on the crumble mixture. Bake for 50 minutes to 1 hour or until the bread is golden and therefore the skewer inserted within the center comes out clean.
5.Let it cool for half-hour within the mold. Transfer to a wire rack to chill completely, then dig squares.