Blackberry And Apple Crumble Cake
Ingredients
1 1/2 pounds cooking apples
1 pound blackberries
3 ounces caster sugar
Juice and rind of 1 lemon
2 tsp. arrowroot mixed with
1 Tbsp. cold water
3 ounces unsalted butter
3 ounces caster sugar
1 egg, lightly beaten
1 tsp. baking powder
3 ounces ground almonds
1/2 pound plain flour
1/2 tsp. ground cinnamon
12 whole almonds to decorate
Cooking Instructions
Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 41 tsp. water. Simmer gently for 10 minutes 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 until 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 9 inch springform pan. Turn out 2/3 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 the reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 for 50 minutes until pale golden.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)