225gms Plain Flour
225gms Caster Sugar
225gms Slightly Salted Butter
3 Large Eggs
2 Tablsp Plain Yogurt
1 Tablsp Milk
½ Teasp Cinnamon
¾ Teasp Baking Powder
55gms Ground Almonds
½Teasp Almond Extract
255gms Plain Flour
85gms Slightly Salted Butter
3 Heaped Tablsp Demerara Sugar
450gms of mixed Apples and Blackberries and a few Raspberries
115gms Caster Sugar
2 Tablsp Cornflour
10 Tablsp Icing Sugar - sieved
Water to mix
Heat the oven to 180°C Fan
Grease and line a tray bake tin (Approx 8" x 12")
Peel , core and cut the apples into chunks.
Place all the fruit in a pan, add the sugar and cornflour and cook until the mixture resembles a thin jam in consistency. Cool
Cream the butter and sugar, then add the eggs, milk, yogurt and almond extract (with a little flour to prevent curdling)
Fold in the spices, sieved flour, ground almonds and baking powder.
Make the crumble topping by rubbing the butter into the flour and mixing in the demerara sugar.
Place ¾ of the sponge in the tin and smooth over
Spoon the fruit over the cake.
Place the rest of the sponge on top but in little mounds evenly.
Sprinkle the crumble mixture on to fill in all the gaps between the sponge pieces.
Bake for 40-50 minutes then cool slightly
Mix up the icing sugar with a little water and place in a piping bag.
Pipe decorative lines over the top of the cake.
Cut into even portions and serve either as cake with afternoon tea or as a hot dessert with creamy custard....delicious!!