cake

Hedgerow crumble cake

SPONGE
280g self raising flour
2 tsp baking powder
1 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
2 dessert apples
Half lemon, juice and zest
250g golden caster sugar
250g unsalted butter + some to grease tin
3 eggs, lightly beaten
1 tsp vanilla extract
100ml whole milk
250g blackberries

CRUMBLE
100g unsalted butter, chilled and cut into cubes
150g plain flour
Half tsp ground cinnamon
Handful of chopped cobnuts or hazelnuts

Preheat the oven to 180 deg C and grease a 23cm roud tin and line with parchment.

Make the crumble topping first by rubbing the butter, flour, cinnamon and sugar together to form a fine crumb.

For the cake, sift the flour, baking powder, salt, ginger and cinnamon into a bowl. Peel and dice the apples finely and toss in the lemon juice and zest. Beat the eggs, sugar, cooled melted butter and vanilla until thick and creamy which will take a couple mins. Fold in the flour mixture, alternating with some milk, but don't over mix. Pour the batter into the prepared tin then scatter over the apples and blackberries, and gently push them in. Sprinkle over the crumble then top with the nuts. Bake in the oven for 50-60 mins. Cool in the tin for about 10mins then serve.

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