Apple berry sweet crumble cake

 

Ingredients

• 350g (12oz) self-raising flour
• 10ml (2tsp) ground cinnamon
• 175g (6oz) unsalted butter, chilled and diced
• 150g (5oz) caster sugar
• 2 medium eggs, beaten
• 2 large apples, peeled cored and diced
• 150g (5oz) blueberries
• 150g (5oz) blackberries
• 45ml (3tbsp) demerara sugar
• 75g (3oz) mixed chopped nuts

 

Method

1. Preheat the oven to 190°C, 375°F, Gas 5. Place a baking sheet in the oven to heat up. Grease a 20cm x 24cm (8in x 91/2in) cake tin and line with baking parchment, allowing the edges of the parchment to hang over the side.
2. Sift the flour and cinnamon into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Remove 175g (6oz) of the crumble mixture to another bowl and set aside.
3. Stir the caster sugar and beaten eggs into the larger amount of crumble to make
4. a soft and slightly sticky dough. Press evenly into the base of the cake tin using floured hands. Scatter over the diced apple and berries.
5. Stir the demerara sugar and chopped nuts into the rest of the crumble mixture and spoon over the fruit, pressing down gently. Bake on the hot baking sheet for 35-45 mins (covering loosely with foil after 20 mins) until the cake is golden brown. Leave to cool in the tin for 20 mins, then remove by gently lifting the parchment. Serve warm or cold.