Saturday, 15 December 2012

Berry and Cherry Cake Crumble

 Assalamu alaikum wa rahmatullahi wa barakatuhu!

This is a perfect recipe for when you're craving cake and crumble at the same time and can't decide which one to make. I've just made your life easier by showing you a recipe that's two in one. It's an amazing combination of layers of soft cake and jammy fruit topped off with a gorgeous buttery crumble. 


 A Simple List of Ingredients:

1. Fresh or Frozen Berries
2. Sugar
3. Cornflour
4. Plain Flour
5. Butter
6. Baking Powder
7. Ground Cinnamon
8. Eggs
9. Yoghurt
10. Milk

Bismillah, let's begin!

The first job is to preheat the oven to Gas Mark 4.



Take 7 ounces of frozen or fresh berries. I used a mix of blueberries and morello cherries, but you can use what you prefer.



 In a saucepan, combine the fruit with 2 fluid ounces of water. Bring to the boil, and then reduce the heat. Simmer for 3 minutes.



Meanwhile, take 2 ounces sugar.

  

To the sugar, add 2 tablespoons of cornflour.



 Mix the sugar and cornflour together.



 Stir the sugar and cornflour into the fruit, and cook for a few minutes, until the mixture is thick and jammy.
  


 Set the fruit aside to cool.



 For the crumble topping, place 4 ounces of plain flour into a mixing bowl.



 Add 3 ounces of cold butter, cut into cubes.



Rub in the butter using your fingers, until the mixture resembles breadcrumbs and there are no large lumps of butter. 



 Add 1 ounce of sugar.



 Stir in the sugar, and set aside.



 For the cake, place 8 ounces of plain flour into a mixing bowl.



 To the flour, add 1/2 teaspoon of baking powder.



And, 1/2 teaspoon of ground cinnamon.



 Stir until throughly combined.



In a separate bowl, take 7 ounces of sugar.



In a small bowl, mix together 2 tablespoons of yoghurt with 2 tablespoons of milk.



And, melt 3 ounces of butter.



And, take 2 eggs.



Pour the yoghurt mixture, melted butter and eggs into the bowl with the sugar.



Stir to combine.



Pour the wet mixture into the flour mixture.



Stir to combine.



Take a square greased cake tin, and spoon 2/3 of the cake batter into the tin, gently spreading to the corners.



 Spoon the cooled fruit mixture evenly over the top.



Dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but leave little gaps for the fruit to ooze through.



Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.



Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown.



Allow to cool for 10 minutes, and serve!



And what better way to serve than with some piping hot custard? Enjoy.

Full Written Recipe:



Berry and Cherry Cake Crumble

Ingredients

For the Fruit Filling
·     7 ounces (198 grams) Frozen Mixed Berries
·     2 fl oz Water
·     2 ounces (56 grams) Sugar
·     2 tablespoons Cornflour

For the Crumble
·     4 ounces (113 grams) Plain Flour
·     3 ounces (85 grams) Cold Butter, cubed
·     1 ounce (28 grams) Sugar

For the Cake
·     8 ounces (226 grams) Plain Flour
·     ½ teaspoon Baking Powder
·     ½ teaspoon Ground Cinnamon
·     7 ounces (198 grams) Sugar
·     2 tablespoons Plain Yoghurt
·     2 tablespoons Milk
·     3 ounces (85 grams) Butter, melted
·     2 Eggs

Method

1.  Preheat the oven to Gas Mark 4. Grease a square cake tin.

2.  To make the fruit filling, place the berries and water into a saucepan. Bring to the boil, and then reduce the heat and simmer for 3 minutes.

3.  Mix the sugar and cornflour together in a bowl. Add this to the fruit and cook for a few minutes. Set aside.

4.  To make the crumble, place the flour and butter into a bowl. Rub together until it looks like breadcrumbs. Stir in the sugar and set aside.

5.  To make the cake, mix the flour, baking powder and ground cinnamon together.

6.  Mix the yoghurt and milk together. Add the sugar, melted butter and eggs and mix well.

7.  Pour this mixture into the flour, and stir.

8.  To assemble, spread 2/3 of the cake batter in to the cake tin. Spoon the fruit filling evenly on the top.

9.  Dot the remaining cake batter over the fruit. Sprinkle over all the crumble mixture.

10.              Bake for 45-50 minutes until the crumble top is golden brown.


11.              Serve with hot custard!

You May Also Like:


Victoria Sandwich



Apple, Ginger and Cranberry Crisp



Bakewell Tart


Keep me in your duas, please,

Wasalaam!

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