Plum and nec­tarine crum­ble cake

The Jewish Chronicle - - LIFE - FABIENNE VINER LUZZATO’S

This gor­geous sum­mery cake makes a lovely pud­ding but is just as happy on a Shab­bat tea ta­ble. It will be just as de­li­cious with peaches or apri­cots.


For the plum and nec­tarine com­pote:

200g plums 200g nec­tarines 1 tsp vanilla ex­tract

For the crum­ble top­ping:

150g plain flour

125g cold mar­garine 100g oats

80g de­mer­ara sugar

For the cake

4 eggs

175g self-rais­ing flour 175g caster sugar 175ml of sun­flower or vegetable oil

1 tsp vanilla sugar or vanilla ex­tract


First pre­pare the fruit com­pote: wash and cut the fruit in slices and put them in a large pan with a tea­spoon of vanilla ex­tract

Cook over a medium/low heat for 20-30 min­utes un­til fruit has soft­ened but not be­come a puree.

Set aside

Heat your oven to 160°C fan and line the base of a 28cm round tin.

Then pre­pare the crum­ble top­ping: rub the mar­garine into the flour un­til the mix­ture looks like crumbs and then add the oats and sugar. Or mix them all to­gether in a Mag­imix. Set aside.

Make the cake bat­ter by mix­ing all the in­gre­di­ents to­gether in a bowl un­til well blended

Put the fruit com­pote in the bot­tom of the tin, cover with the cake bat­ter, and then top with the crum­ble mix.

Bake for ap­prox­i­mately Make the most of sum­mer stone fruits 45 min­utes un­til a skewer in­serted into the bat­ter comes out clean.

Serve warm or cold.

www. home­cook­ing­by­fa­bi­enne.


Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.