Cambridgeshire Journal Recipes

November 2012 Recipe:

Berry Crumble Cake

150g soft butter
150g caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract or paste
100g flour
1 ½ teaspoons baking powder
70g ground almonds
200g mixed berries (if using frozen make sure liquid is drained off or cake will be too soft)

Topping
100g cold butter
100g plain flour
100g Demerara sugar
3 tablespoons rolled oats
1 teaspoon ground cinnamon

1. Pre heat oven to 180C, line a 20cm loose bottom cake tin.
2. Cream butter and sugar together. Gradually add the eggs and vanilla
3. Sift over flour and baking powder and gently fold in.
4. Add almonds and mix to combine, spoon mixture into the tin and smooth over.
5. Scatter berries over the top and lightly press into the cake mixture with your fingers.
6. For the topping, rub flour and butter together with fingers till coarse crumbs. Stir in sugar, oats and cinnamon. Scatter over cake and bake for 45 minutes and check. Cool in tin.
7. Cake keeps for several days in airtight containers.