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- 20:00 - The Hairy Bakers - Teatime Treats
- 20:30 - The Hairy Bakers - Pies and Pasties
- 21:00 - River Cottage Spring - River Cottage Spring, 3
- Prep time:
- 20 min
- Cook time:
- 1 hr
Rachel Allen's dairy-free cake is topped with sticky crumble and oozing with bursting blueberries
Method1. Preheat the oven to 180C/160C fan/gas mark 4, then line the base and sides of a square cake tin (20cm, 5cm sides) with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
2. First make the topping. Sift the flour and cinnamon into a large bowl, add the sugar and mix together. Using your fingers, rub in the soya spread until the mixture forms a crumbly topping.
3. For the cake: Sift the plain flour, baking powder, bicarbonate of soda and salt into a separate bowl and mix in the sugar and wholemeal flour. In another bowl, whisk together the soya or rice milk, vegetable oil, vinegar and vanilla extract until well combined.
4. Add the beaten eggs, or egg replacer mixture, to the wet ingredients, then gradually pour them into the flour mixture and mix just until combined.
5. Fold in about half of the blueberries, then pour the batter into the prepared tin. Scatter the remaining blueberries over the top of the cake and then sprinkle the crumble topping evenly over the top of the batter.
6. Bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. The top will be golden brown and look uneven, but don’t worry as that’s part of its charm.
7. Allow the cake to sit in the tin for 20 minutes before lifting out using the baking parchment, then carefully peel away the paper and allow to cool down fully on a wire rack. Cut into squares and arrange on a plate to serve.
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
For the topping
For the cake