APPLE CRUMBLE CAKE
The method for this recipe is a little unusual and a bit of a fiddle, but the result is delicious and a good use for any scruffier apples in the fruit bowl. The ‘crumble’ sinks down into the cake to create extra texture - allow the cake to cool before eating to fully appreciate the crunchy crumbs.
4 smallish dessert apples peeled, cored and sliced
1 heaped teaspoon ground cinnamon
50g light soft brown sugar
200g caster sugar
250g unsalted butter
250g self raising flour
4 medium eggs
1 tbsp ground almonds
1 tbsp sultanas
Line and grease a 23cm springform cake tin and pre-heat the oven to 180c.
Toss the apple slices with the cinnamon and sultanas.
Melt 200g of the butter and set aside to cool.
In a mixing bowl rub together the ground almonds, the remaining 50g butter, 50g of the flour, the soft brown sugar and a pinch of salt..
When the ingredients are well mixed and forming into small clusters scatter onto a baking tray and bake for 10 to 15 minutes or until golden brown.
In a mixer beat the eggs and caster sugar for 5 to 10 minutes or until thick.
Fold very gently into the remaining flour, a pinch of salt and the melted butter.
Pour the mixture into the tin, scatter on the apple mixture, then the crumble, and bake for 1 hour.
The taste tests are in - so far: 4 people thought Apple Crumble Cake was Yummy 0 thought Yuck. What about you - Yum or Yuck?!