This is the perfect Autumn treat and it works like a dream – either with a cuppa or warmed with a good spoonful of cream. I’ve used blueberries both times I’ve made this but I reckon other berries would work just as well so even if you’re not a blueberry fan you can still make this cake, all you need to do is choose a different filling!
Ingredients for the blueberry jam:
8oz of blueberries
3oz of sugar
2 1/2 tablespoons of cornflour
Ingredients for the crumble topping:
4 1/2oz of plain flour
3oz of butter
1 1/2oz of sugar
Ingredients for the cake:
8oz of plain flour
3/4 teaspoon of baking powder
3/4 teaspoon of cinnamon
2oz of ground almonds
7oz of caster sugar
3oz of butter – melted
2 eggs
2oz of plain yogurt thinned with 2 tablespoons of milk
(If you don’t have yogurt, add a good splash of milk instead)
Method:
• Preheat the oven to 180°C/350F/Gas 4
• Grease and line a tin
1) Pop the fruit in to a saucepan with a splash of water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes. Add the sugar and the cornflour, stir to combine and continue to cook for another 2-3 minutes, stirring regularly until the mix is jammy. Set aside to cool.
2) For the crumble, put the flour in to a mixing bowl, add the butter and rub it together until the mix resembles breadcrumbs, add the sugar and stir. It’s now ready to use in a little while…!
3) In another bowl beat the sugar with the melted butter (It’s not a problem if the butter isn’t melted, you can just cream the sugar and butter together – it works just as well). Add the eggs, yogurt and milk and mix thoroughly. Add the ground almonds and cinnamon. Then sieve in the flour and baking powder. Don’t over mix but make sure it’s well combined.
4) Spoon two-thirds of the mixture in to the prepared tin, spread evenly. Spoon the fruit jam over the top, make sure you cover the whole surface. Then with the remaining cake mixture, use a teaspoon and dot it over the top of the jam, it won’t cover the entire cake. Sprinkle the crumble mixture over the top.
5) Bake for 45-50 minutes until the topping is golden. Allow to cool for at least 10 minutes before taking it out the tin then transfer to a wire rack in it’s paper.
So Scrumptious!!!
With a Hint of Lemon 