Blackberry and Almond Crumble Cake
Preparation time: 20 mins
Cooking time: 45-50 mins
Serves:10-12 slices
Ingredients
Cake
200g butter, plus extra for the tin
200g golden caster sugar
3 medium eggs
225g plain flour
2 tsp baking powder
50g ground almonds
2 tbsp milk
1 tsp vanilla or almond extract
3 tbsp blackcurrant or blackberry and apple jam
150g blackberries
Crumble
50g plain flour
25g unsalted butter
25g caster sugar
1 tbsp demerara sugar
Pinch of salt
1 tbsp flaked almonds
Method
Cake
Preheat the oven to 180C/160C fan/gas mark 4. Grease a 23cm round cake tin and line with baking parchment. Beat the butter and the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time until smooth and creamy. Sift in the flour and baking powder, then fold in, adding the almonds, milk, and vanilla until mixed thoroughly.
Scrape the mixture into the tin and level the surface. Dot teaspoons of jam across the mix, then scatter over the blackberries, pressing them in lightly.
Crumble
Rub the flour and butter together until the mixture it resemble crumbs, then stir in the sugar and add a pinch of salt. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the demerara sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.
Leave to cool in the tin for at least 20 mins then slice and serve with creme fraiche.