Blackberry crumble cake

Blackberry crumble cake

By
From
Slow
Serves
8
Photographer
Tara Fisher

This is a cross between a crumble and a cake, so you get the best of both worlds! It’s simple to make, too, and a hit with kids. Pick the right time of year (late summer and early autumn), and blackberries are the best free foraged food you can get. There are lots of them near where I live, but you can use frozen ones instead – just make sure they are well dried before adding them to the mix.

Ingredients

Quantity Ingredient

Cake:

Quantity Ingredient
250g butter, plus extra for greasing
250g light soft brown sugar
4 large eggs
250g self-raising flour
300g blackberries

Crumble:

Quantity Ingredient
150g plain flour
75g butter, diced
75g demerara sugar

Method

  1. Preheat the oven to 170°C. Grease and line a 23cm diameter springform cake tin with baking parchment. Put the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour, fold it in, then spoon the mixture into the prepared tin. Scatter the blackberries over the top to cover completely.
  2. To make the crumble, put the flour and butter in a bowl and rub the butter into the flour with your fingertips until the mix resembles fine breadcrumbs. Add the sugar and stir to combine. Sprinkle the crumble over the top of the blackberries.
  3. Bake the cake in the oven for 60–80 minutes, until golden and cooked through. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more. Remove from the oven and allow to cool in the tin before turning out.
Tags:
James Martin
Saturday Kitchen
slow cooking
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