Navigation Menu+

Raspberry crumble cake

Posted on Feb 27, 2014 by in Recipes, Sweet | 2 comments

OLYMPUS DIGITAL CAMERA

Yes, it’s been a while since I posted a recipe! I made this cake recently to bring a barbecue, so I thought it would be a good one to share with you to farewell summer.

The original recipe was a little over-the-top in my opinion: it called for a berry sauce AND cinnamon custard to go with it, as well as a number of spices. I’ve pared it back to basics to let the flavour of the fruit shine through and, as usual, reduced the sugar.

Base

  • 170g plain flour
  • 60g caster sugar
  • 85g unsalted butter, chilled
  • 1 egg

Fruit filling

  • 800g can of apples*
  • 80g raw sugar
  • 1/2 teaspoon ground cinnamon
  • 300g frozen raspberries

*Don’t feel that there’s anything wrong with using canned fruit – apples are especially good as they are usually canned ‘as is’, without any added sugar syrup. You can substitute fresh apples if you wish, however keep in mind that if apples are out of season the canned ones will be better than the ‘fresh’ ones at the shops that have been in cold storage for months.

Topping

  • 180g plain flour
  • 40g dessicated coconut
  • 150g unsalted butter, chilled
  • 40g brown sugar
  • 40g raw sugar

To make the base, process the flour, sugar and butter together in a food processor until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a smooth dough. Press the dough into a disc, wrap it in cling wrap and refrigerate for 30 minutes.

Press the dough into a 24cm round cake tin, and then refrigerate for a further 15 minutes. Preheat your oven to 200 degrees C.

Bake the base for 15 minutes. Remove and lower the oven temperature to 180 degrees.

Combine the filling ingredients in a bowl. Spread over the base.

Process the topping ingredients in a food processor in bursts of a few seconds until a coarse crumbly mixture forms. Spread over the berry mixture. Bake for 30 minutes.

Allow the cake to cool in the pan.

While it all looked good on paper, it didn’t execute well in practice. The soft fruit filling simply squeezed out the sides when cut which caused the whole thing to disintegrate. It was kind of a weird half-hearted ‘cake’ which was not really a true cake as it had a shortcrust-like base. It should have either been a proper crumble tart, with pastry up the sides of the tin to support it, or just a straight-up crumble with no base. Don’t get me wrong, it was delicious; just not the best piece of engineering. I must do better next time.

2 Comments

  1. What a darling looking crumble cake! It looks so moist and delicious.

    • Thanks Amanda :)

Submit a Comment

Your email address will not be published. Required fields are marked *