Blackberry and apple crumble cake

12 servings

Ingredients

Quantity Ingredient
680 grams Cooking apples
450 grams Blackberries
75 grams Caster sugar
Juice and rind of 1 lemon
10 millilitres Arrowroot mixed with
15 millilitres Cold water
75 grams Unsalted butter
75 grams Caster sugar
1 Egg, lightly beaten
5 millilitres Baking powder
75 grams Ground almonds
225 grams Plain flour
2½ millilitre Ground cinnamon
12 Whole almonds to decorate

Directions

Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit is just softened. Add arrowroot mixture and stir until thickened. Cool.

To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly.

Turn mixture into a bowl.

Grease and line a 23 cm springform pan. Turn out ⅔ of the crumble mixture onto a floured surface and knead gently together to combine.

Use to cover base of prepared pan, simply pushing any cracks together.

Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden.

Serve warm or cold. Source: Woman Sept 20/93 From the collection of Karen Deck

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