Blackberry and Apple Crumble Cake



INGREDIENTS:

680 grams apples		

450 grams blackberries		

75 grams caster sugar		

1 x lemon juice and rind of	

10 ml arrowroot mixed with	

15 ml water cold	

75 grams butter, unsalted		

75 grams caster sugar		

1 each egg lightly beaten	

5 ml baking powder		

75 grams almonds ground	

225 grams flour		

2 1/2 ml cinnamon ground	

12 each almonds whole, to decorate

DIRECTIONS:

1. Peel, core and slice cooking apples and place
in a pan with blackberries, sugar, lemon juice
and rind and 45 ml water.

2. Simmer gently for 10 mins until the fruit is
just softened.

3. Add arrowroot mixture and stir until
thickened.

4. Cool.

5. To make the base and topping, blend together
butter and sugar in a processor unti soft and
fluffy.

6. Add beaten egg, baking powder, ground almonds,
flour and ground cinnamon and process until just
crumbly.

7. Turn mixture into a bowl.

8. Grease and line a 23 cm springform pan.

9. Turn out 2/3 of the crumble mixture onto a
floured surface and knead gently together to
combine.

10. Use to cover base of prepared pan, simply
pushing any cracks together.

11. Spread cooled blackberry and apple mixture
over base.

12. Sprinkle reserved crumble mixture evenly over
fruit topping and decorate with whole almonds.

13. Bake at 350 F for 50 mins until pale golden.

14. Serve warm or cold.



Blackberry and Apple Crumble Cake