Annie Bell's Summer Pudding Crumble Cake
Over a year ago
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Ingredients
- 130g lightly salted butter diced
- 130g golden caster sugar
- 3 medium eggs
- 190g plain flour sifted
- 1 heaped tsp baking powder sifted
- 1 orange, finely grated zest
- 75g lightly salted butter
- 75g golden caster sugar
- 75g plain flour
- 75g ground almonds
- 100g raspberries
- 50g redcurrants strung
- icing sugar for dusting
Accompaniment
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Description
British high summer on a plate
Method
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1
1. Preheat the oven to 190C/170C fan/375F/gas 5 and butter a 20cm loose-bottom cake tin, 9cm deep.
2. For the cake, cream the butter and sugar together in a food processor until light and fluffy, then incorporate the eggs one at a time (don’t worry if the mixture appears curdled). Add the flour, baking powder and orange zest and whiz until smooth.
3. Transfer the mixture to the prepared tin, smooth the surface and bake for 20 minutes.
4. In the meantime, for the crumble, whiz the butter, sugar and flour with the ground almonds until the mixture just starts to cling into large crumbs.
5. Tip the crumble into a large bowl and fold in two thirds of the raspberries and redcurrants.
6. Scatter the crumble mix over the part-cooked cake, then scatter over the remaining raspberries and redcurrants – do this as quickly as possible to prevent the cake from sinking. Bake for a further 40 minutes or until a skewer inserted at the centre comes out clean. Leave to cool. Dust with icing sugar just before removing from the tin and serving.
Chef's Tips
EASY ADD-ONS The cake is good on its own for tea, alternatively, make a pud of it with red fruit compote and clotted cream. For the compote, gently heat 400g redcurrant jelly until loosened, then pass through a sieve into a bowl. Stir in 1 tbsp lemon juice and leave to cool completely. Fold in 400g raspberries just before serving.
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