Wednesday, 15 July 2009

Summer Pudding Crumble Cake

Taken from the Mail on Sunday You Magazine this recipe by Annie Bell is a fantastic adaptation of the traditional summer pudding.


130g lightly salted butter, diced
130g golden caster sugar
3 medium eggs
190g plain flour, sifted
1 heaped tsp baking powder, sifted
Finely grated zest of 1 orange

Crumble Toping
75g lightly salted butter
75g golden caster sugar
75g plain flour
75g ground almonds
100g raspberries
50g redcurrants
Icing sugar for dusting

Preheat the oven to 190c/ 170c fan/ 375F/ gas 5 and grease a 20cm loose bottom cake tin, 9cm deep.
Cream the butter and sugar together until light and fluffy then incorporate the eggs one at a time. Add the floor, baking powder and orange zest and whisk until smooth.
Transfer the mixture to the tin, smooth the surface and bake for 20 minutes.
To make the crumble, whisk the butter, sugar and floor with the ground almonds until the mixture just clings into large crumbs.
Tip the crumble into a large bowl and fold in two thirds of the raspberries and redcurrants.
Scatter the crumble mix over the cake, then scatter the remaining raspberries and redcurrants.
Bake for a further 40 minutes.
Leave to cool and dust with icing sugar before serving.


ArticlesADay said...

Thanks for the post. Will surely try it after going back home.

thanks a lot.