Featuring our blackberry & rosella jam
When my fussy 9 year old first tasted this cake, the very first thing she blurted out (with her mouth very full, I might add) was “Oh Ma Gawwwwd, this is delicious!”
And it did not stop there. Not only did this scrumptious little number pass the fussy eater test, it also had my husband licking his plate when he was done. And for me, while I may have resisted the urge to lick, I must admit that ever since my last mouthful went down, I’ve been dreaming about the very next moment I might just be able to sneak in another slice once the kids have gone to bed (and that way we don’t have to share any more with them!) My point here is, this cake is seriously wow-factor-holy-smoke-I made-this delicious.
And I just so happened to share the recipe with you all right down below. So, be sure to save this one right away!!
You can thank me later.
BLACKBERRY & APPLE CRUMBLE CAKE RECIPE
- 70g diced chilled butter
- 75g almond meal
- 75g plain flour
- 40g rolled oats
- 50g raw sugar
- 1 tsp cinnamon ground
Mix together until it forms a nice crumbly mix. Set aside.
In a separate bowl, mix together
- 100g sugar
- 100g unsalted diced butter
- 2 large eggs
After they are well mixed, add 100g self-raising flour & stir.
Transfer mixture onto a pre-greased springform cake pan.
Peel 2 Granny Smith Apples.
Finely slice one apple & finely dice the other.
Place each apple cuttings into separate bowls.
To each bowl add 10g lemon juice & 25g raw sugar.
Stir each bowl until all mixed through.
Place the sliced apple down on top of the cake mix.
Then scatter the diced apple on top.
Tip the remaining lemon juice mixture over the top.
Dollop about 4 tablespoons of our Blackberry & Rosella Jam over the top of the apple mixture.
Cover the mixture with the crumble mix.
Scatter some flaked almonds or muesli over the top.
Bake for ~45mins at 180degrees.
Serve warm or cooled, either way it’s a crowd pleaser.
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