Friday, 26 June 2015

Fruit Crumble Cake

Feeling the need of some cake, I looked at Nigel Slater's recipe for Gooseberry Crumble Cake, which can be found here

My gooseberries are not quite ready so I used still frozen damsons and blackberries. Here is the almond sponge in the tin ready for its top layer of fruit:

Topped with the still frozen fruit:

Then the crumble topping:

And cooled after baking:
 It sank a little in the middle but that could have been the fruit being frozen (and I did test it with a skewer which came out clean!).

The almond cake is lovely and would make a nice cake by itself. The crumble for the first day was crisp and crunchy but after being in a tin overnight, had gone soft but was still nice.

All in all, a good cake.

Have a lovely weekend everyone!

8 comments:

  1. Ooh, that sounds (and looks) delicious, I must try that.

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    1. We also had some with custard as a pudding, nice like that as well.

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  2. I've just made it, using our own strawberries and a few early raspberries (most of our rasps are autumn ones). I found the almond cake mixture very stiff, I know it would have to be quite stiff to support the fruit & crumble, but it was so stiff I could hardly mix it so added a splash of milk. Did you find that? It could be me of course.....I may have had a blonde moment and got the measurements wrong!

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    1. No I didn't find it too stiff. You didn't accidentally add the extra flour and fat at the end of the recipe designed for the crumble, into the main mix? I shall make it again sometime using gooseberries and see if that sinks!

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    2. I don't think I did, but who knows?! Whatever, it tastes absolutely delicious, I will definitely be making it again.

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  3. Just doing a catch up blog reading session, I picked a decent bowl of wild strawberries earlier so will try the recipe out with them.

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    1. I'm now harvesting gooseberries so shall have another go with them.

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  4. Oooh! Another way to use that glut of soft fruits and a great excuse to make a cake!!

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