Blackberry crumble cake
By: Janet Brinkworth From: Good Food Live
-
Blackberry crumble cake
- Prep time:
- 20 mins
- Cook time:
- 50 mins
- Serves:
- 4
Transform your hedgerow harvest into a treat with Janet Brinkworth's simple but delicious blackberry cake
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Ingredients
Method
1. Preheat oven to 18ºC/gas 4. Grease and line a 500g loaf tin.
2. Place the butter in a mixing bowl. Add in the sugar and beat until light and fluffy.
3. Add the eggs, one at a time, beating in well with each addition.
4. Fold in 120g of the flour.
5. Spoon the mixture into the loaf tin, spreading to the edges. Top with the blackberries.
6. Place the remaining flour in a bowl. Add in the butter and rub until the butter is absorbed and the mixture resembles crumbs. Mix in the sugar.
7. Sprinkle the mixture over the blackberries.
8. Bake for 45-50 minutes until golden. Remove from the oven and allow to cool slightly before turning out.
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Latest Comment
This recipe DOES NOT WORK! The amounts of flour are not correct and it is not possible to make a crumble type topping out of 120g of butter and just 50g of flour. You also seem to have another 50g of flour spare and unacounted for - VERY DISAPPOINTING!
what a lovley cake very easy to bake. yummy