Peach and blue­berry crum­ble cake with cin­na­mon cream

SERVES 10-12

Food and Travel (UK) - - Contents -

125g but­ter, soft­ened

125g caster sugar

3 eggs, lightly beaten

125g self-rais­ing flour 4 medium peaches (about 450g), quar­tered, stoned and roughly sliced

150g blue­ber­ries, hulled and halved, plus ex­tra to serve 250g crème fraîche

1-2tsp ground cin­na­mon 2tbsp ic­ing sugar, plus ex­tra, to dust

For the crum­ble top­ping

150g plain flour

100g chilled but­ter, diced 100g caster sugar

25g por­ridge oats

75g chopped al­monds

22cm cake tin

Pre­heat the oven to 180C/350F/ Gas 4, then grease and line a 22cm cake tin with bak­ing pa­per. To make the crum­ble, sift the flour into a bowl and rub in the but­ter un­til the mix­ture forms crumbs. Stir in the sugar, oats and al­monds and set aside.

To make the sponge, place the but­ter, sugar, eggs and flour into a food mixer or pro­ces­sor and blend un­til smooth, for about 1 minute. Spoon the sponge mix into the pre­pared cake tin and smooth flat.

Scat­ter the peach slices and blue­ber­ries over the sponge mix, then cover with the crum­ble mix­ture so you can still see a lit­tle of the fruit. Bake for

1¼ hours or un­til a skewer in­serted into the mid­dle comes out clean. Cool in the tin for 10 min­utes, then trans­fer to a wire rack to cool.

To make the cin­na­mon cream, com­bine the crème fraîche, cin­na­mon and ic­ing sugar in a bowl. Dust the cake with ic­ing sugar be­fore serv­ing along­side the cin­na­mon cream and some ex­tra blue­ber­ries.

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