Well folks, this is my unprecedented second blog post of the week... I can scarcely believe it! But believe I must, and all things considered it's really no surprise that I've posted twice this week. It's cold outside, the weather is unruly, the wind messes up my hair, and staying inside baking is vastly more enjoyable than braving the elements to take in some fresh evening air. So, second post of the week! It's a cracker, it really is.
Almond and Apple Crumble Cake
Brought to you via my grandmother, who kindly shares her cooking secrets, if I remember my pleases and thankyous.
What You Will Need:
- 250g sugar
- 180g plain flour
- 2 eggs
- 1 cup cream
- 1 teaspoon vanilla essence
- 2 teaspoons baking powder
- 3 apples, peeled, halved and thinly sliced. I used a granny smith and two pink ladies (Oooh-er!)
For the crumble:
- 60g butter
- 100g sugar
- 1/2 cup slivered almonds
- 3 tablespoons of flour (approx)
What you will need to do:
1. Using an electric beater, beat cream until stiff. Add eggs one at a time, stir in essence, baking powder, sifted flour and sugar. Your batter should be quite thick, but smooth and glossy.
2. Pour cake batter into a greased 20cm spring form cake tin. Arrange sliced apples over the top of the cake in layers. (Three apples covers the top of the cake completely, and then some.)
3. Bake cake at 180 degrees celsius for approximately 45 minutes. My oven is very old and not particularly hot, so my cake took almost an hour. I'd suggest checking your cake at 40 minutes, if it's not cooked through, continue to bake until the batter is no longer wobbly. Keep your oven at a moderate temperature setting to avoid burning your cake at the bottom.
4. While the cake is cooking, blend all topping ingredients over a low heat. Add enough flour that the mixture absorbs all the melting butter and begins to crumble - three tablespoons is just a guide.
5. Once your cake is no longer wobbly in the centre (at the 45 minute mark or thereabouts) tip the crumble mixture over the cake and bake until browned. Serve warm with cream, or cool - depending on your inclination. Served warm the cake falls apart in a most appealing, steaming, apple-scented fashion.
So there you have it. Don't get used to my twice-weekly blogging enthusiasm. I have a sneaking suspicion that I baked tonight to fill the gaping hole that Masterchef has left in my evenings... hopefully I'll stop feeling separation anxiety soon and my normal lazy weeknights will return. I enjoyed the musical stylings of Mr Andrew Bird whilst baking this cake. I strongly suggest you check out his takeaway show over at the amazing La Blogotheque - possibly my all time favourite website. Check out these Takeaway Shows if your evenings are feeling a little empty now that Poh and Justine and Julie (and Gary, and George, and Matt) have left your weeknights. They're just great.