Monday, January 16, 2012

Blackberry and Apple Crumble Cake

Blackberries should be handled gently because of their fragile nature. Try to use within 2 days or better yet, as quickly as possible. The berries should be dry, firm and deep black in color, with no evidence of damage or mold. Don't wash the blackberries until just before you plan on using them.


680 g  Cooking apples
450 g  Blackberries
75 g  Caster sugar
Juice and rind of 1 lemon
10 ml Arrowroot mixed with
15 ml Cold water
75 g  Unsalted butter
75 g  Caster sugar
1 Egg, lightly beaten
5 ml Baking powder
75 g  Ground almonds
225 g  Plain flour
2 1/2 ml Ground cinnamon
12    Whole almonds to decorate


Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml 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 unti 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 23 cm spring form 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 reserved crumble mixture evenly over fruit topping and decorate with whole almonds.
Bake at 350 F for 50 minutes until pale golden.
Serve warm or cold.

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