Sat, 18 September 2021
Patrick Ryan's Apple and Blackberry Crumble Topped Cake Loaf
Ingredients:
200g salted butter
200g sugar
2 free range eggs
200g self-raising flour
½ tsp ground cinnamon
½ tsp vanilla extract
1 grated apple
50g blackberries
Crumble topping:
25g cold diced butter
25g brown sugar
25g flour
½ tsp ground cinnamon
Optional extra 25g nibbed almonds
Method:
1. Add the butter to a saucepan and melt on a medium heat, cook the butter until its starts to turn a nut-brown colour.
2. While the butter is cooking quickly prepare the crumble topping by blitzing together the cold diced butter, brown sugar, flour and ground cinnamon. This can be done using a food processor or by rubbing the ingredients together using your fingers. Mix in the nibbed almonds and leave to one side until required.
3. Returning to the butter which should now be a nut-brown colour. Take the saucepan off the heat and whisk in the sugar. Allow the mixture to cool slightly before whisking in 2 free range eggs. and the vanilla extract
4. Combine together in a clean bowl the flour, cinnamon and grated apple. Pour the butter, sugar and egg mixture on the flour and fold everything together until fully combined. Gently fold in the blackberries.
5. Pour the cake mixture into a lined 2lb loaf tin. Sprinkle the top of the cake with the crumble.
6. Bake for 35 to 40 mins at 170c. The cake is baked when the tip of a knife when inserted into the cake comes out clean
7. This cake is beautiful served warm with fresh cream, crème fraiche or icecream
