Apple Blackberry Crumble Cake
Serves: 8-10 Prep time: 30 mins Baking time: 60 mins
Crumble topping
· 60g plain flour
· 40g cold butter
· 30g caster sugar
· 30g flaked almonds
Cake
· 185g butter, room temp
· 185g caster sugar
· 3 medium eggs
· dash vanilla
· 185g self raising flour
· 1 tsp cinnamon
· 1/2 tsp ground clove
· 75g ground almonds
· 50g sour cream
· 200g diced apple, raw
· 200g fresh blackberries
Method
· For the crumble mix, add the flour, butter & sugar into a bowl, and with your fingertips, mix until you reach a sandy texture.
· Add the almonds, mix and set aside until needed.
· For the cake, preheat your oven to 180C/160C fan.
· Line the base of an 8" round loose bottom cake tin with parchment paper.
· Grease and dust the tin and set aside.
· For the cake batter, into your mixing bowl, whisk the butter and sugar.
· Gradually add the eggs and vanilla, mixing between each addition.
· Add the sour cream, ground almonds.
· Finally, sieve in the flour and spices.
· Spoon this cake batter into the prepared tin and level out.
· Sprinkle the diced apple & blackberries over top and then the crumble.
· Pop this into the preheated oven and this will bake for 60/70 minutes or until a knife inserted comes out clean.
· Remove once baked and allow to cool slightly before removing from the tin.
· Best served with a side of whipped cream, Ice-cream or custard.
Pumpkin Spice Recipe
4 tablespoons ground cinnamon
1 tablespoons ground ginger
1 tablespoons ground nutmeg
1/2 tablespoon ground cloves
Carrot walnut loaf
Makes 1 x 2lb loaf
Prep: 25 mins Bake: 45 mins
- Ingredients ·
- 115ml vegetable oil ·
- 200g brown sugar ·
- 2 medium eggs ·
- 60g Irish yoghurt ·
- Dash vanilla essence ·
- 140g plain flour ·
- 1.5 tsp cinnamon ·
- 1 tsp bicarbonate of soda ·
- 1 tsp baking powder ·
- Pinch salt ·
- 180g grated carrot ·
- 60g chopped walnuts
Buttercream ·
- 30g Irish butter ·
- 60g cream cheese ·
- 85g icing sugar ·
- Dash milk ·
- Dash vanilla Garnish ·
- Chopped walnuts ·
- Grated carrot ·
- Edible flowers
Method · Preheat oven to 180C/160C fan. · In a bowl whisk the oil, sugar, eggs, vanilla and yoghurt. · Sieve in the flour, bicarbonate of soda, baking powder, cinnamon and salt. Mix. · Add in the chopped walnuts and grated carrot. Mix · Spoon into lined 2lb loaf tin and bake for 45-50mins. · Once baked, remove and cool. · To make the buttercream, mix the butter and cream cheese. · Add the icing sugar, vanilla and milk. · Spread over the cooled loaf. · Garnish with chopped walnuts and grated carrot and edible flowers if you have them · Enjoy.
Upside down plum cake
Serves: 8 Prep: 25 mins Bake: 40mins
Topping:
· 45g butter
· 110g light brown sugar
· Pinch cinnamon
· 10/12 small plums
· 1 tbsp cream
Sponge
· 100g plain yogurt
· 200g caster sugar
· 3 large eggs
· Dash vanilla
· 2 tsp baking powder
· Pinch salt
· 190g plain flour
· 120ml vegetable oil
Method
· Preheat the oven to 190C/170C fan.
· Grease a 9-inch round loose bottom cake tin and line the base with parchment paper.
· For the plum topping, place the butter, sugar and cinnamon in a saucepan and gently melt to combine.
· Cook this on a medium heat for 30 seconds and add the cream.
· Pour the mixture into the prepared cake tin, spreading to cover the bottom of the tin.
· Slice the plums in half and remove the stone. Slice each half in three.
· Working from the centre of the tin, place the plum wedges (slightly overlapping) in a circular pattern over the brown sugar mixture, covering the base fully. Set aside.
· For the sponge, In a large bowl, combine the yogurt, sugar, eggs and vanilla, stirring until well blended.
· Add the baking powder and salt. Stir well to combine.
· Add the flour. Stir to combine. It's okay if there are a few lumps. You’ll work them out after you add the oil.
· Add the oil and stir well. Stir until you have a smooth batter.
· Pour the batter into the prepared pan. Bake for 35-40 minutes, until the cake feels springy to the touch in the centre and a toothpick or cake tester inserted into the centre comes out clean.
· Remove and allow to cool for 10 minutes in the tin, then invert the tin onto a plate.
· Give the tin a firm shake. You should hear the cake drop onto the plate.
· Slowly and carefully lift the tin off of the cake.
· Serve warm or at room temperature with a dollop of whipped cream.