Plum and nectarine crumble cake
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
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.
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. co.uk