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| BLUEBERRY CRUMBLE CAKE |
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Ingredients |
| 1 |
200g unsalted butter |
| 2 |
180g unrefined caster sugar |
| 3 |
2 medium size eggs |
| 4 |
200g self raising flour, sifted |
| 5 |
1 small box fresh blueberries, washed & drained |
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Crumble Topping |
| 1 |
140g Plain Flour |
| 2 |
100g unrefined caster sugar |
| 3 |
100g unsalted butter |
| 4 |
200g diced walnuts |
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Method
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- Preheat oven at 180 C degrees for 10 mins.
- To make the topping, mix the sugar and flour well, rub in cold butter until pea-size
lumps. Add walnuts and toss. Keep aside, chilled.
- Grease a 30cm x 30cm shallow square pan.
- Cream butter and sugar till light. Add eggs, one at a time.
- Fold in sifted flour, mix well.
- Pour cake batter into prepared pan and level batter evenly. Sprinkle a little cinnamon powder, if desired and press blueberries into the cake batter. Then sprinkle the crumble topping evenly over the cake batter.
- Bake cake in oven for 30 - 35 mins or until cake springs back when touched.
- Cool cake in the pan and slice into 16 pcs. Dust with icing sugar if desired.
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