Peach and Strawberry Crumble Cake

Ingredients:

Cake:

125g Salted Butter, Softened

125g Brown Sugar

2 eggs

1 1/2 cups Self Raising Flour

1 cups of milk

1 teaspoon Vanilla Paste

Crumble:

1/2 cup of flaked Almonds

1/2 cup of oats

1/4 Brown Sugar

100 g melted Salted Butter

1/2 cup of plain flour

2 ripe Peaches, diced

1 punnet of ripe Strawberries, sliced

Method:

Preheat oven 200 c

In a mixing bowl, cream the butter and sugar, add the eggs (all at once) and mix again.

Scrape down the bowl to make sure everything has mixed into one consistency then add all of the flour , vanilla and all of the milk. Mix slowly until it comes together. You want your cake batter to be quite thick as it will be able to hold up the crumble and not have it sink. (if your crumble sinks, next time, add less milk)

Next, melt the butter for the crumble and toss all of the ingredients for the crumble together, so the flour, almonds, oats, brown sugar and melted butter. Make sure it looks like wet sand and don’t leave any white, dry floury bits.

Line a 25 cm cake tin with baking paper and tip in the batter. Smear out to level, then top with the cut up fruit. Next crumble the crumble mix on top then place into the pre heated oven and turn down to 180 c

Bake for 35-45 mins or until a small sharp knife comes out clean. Cool on rack and serve with Chantilly Cream and more delicious, seasonal fruit. Keeps for 5 days and freezes well.

Why a preheated oven that’s hotter? When you open the door, you loose heat and pre heating to 200 degrees celcius allows for the slight drop and then off you go at 180c. The best shaped cupcakes also use this method. You get perfectly risen and rounded cup cakes if you over preheat your oven, then turn down once you put the cupcakes in.