Berry Crumble Traybake
Indulge in the delightful combination of sweet and tangy flavors with this irresistible Berry Crumble Cake. A luscious layer of mixed berries coats the moist cake base, topped with a generous sprinkle of buttery crumble. Savor each bite of this delectable treat, perfect for enjoying warm with a dollop of creamy topping or as a delightful accompaniment to your morning coffee.
— Constant Cookbook
Ingredients
- 200g/7oz frozen berries ( raspberriesblackberriescherriesblueberriesblackcurrants
- 50g/2oz caster sugar
- 2 tbsp cornflour
- 110g/4oz plain flour
- 70g/2½oz cold unsalted butter
- 30g/1oz caster sugar
- 220g/8oz plain flour
- ¾ tsp baking powder
- ½ tsp cinnamon
- 50g/2oz ground almonds
- 200g/7oz caster sugar
- 80g/3oz butter
- 2 free-range eggs
- 40g/1½oz yoghurt
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
- In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes.
- In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.
- For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
- For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
- In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Donât overmix it, but watch out for big lumps of unmixed flour.
- Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.
- Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between.
- Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.
- Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown. Allow to cool for ten minutes in the tin, then transfer the cake in its paper to a cooling rack. This is cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt â but is equally nice the next day with a cup of coffee.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 10-12
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