Satisfy cake and dessert cravings in one go with this fruity blackberry crumble cake. A simple almond sponge tray bake topped with a layer of berries and crumble. Heavenly!
Begin by making the cake. If the butter is too hard then soften it a little in the microwave for 10 seconds. Add the sugar and beat with a wooden spoon or whisk until it goes light and fluffy.
Add the eggs, one at a time, beating after each one. Then add the flour in three batches, beating it into the wet mixture each time. Add the almond extract too.
Line a square 20cm tin with baking parchment and grease the sides. Pour/spoon the cake mixture into the tin.
Put the blackberries on top of the cake mixture.
Using your fingertips, rub together the butter and flour for the topping until it is like breadcrumbs. Then stir in the sugar and put it on top of the cake.
Bake in the oven at for about 40 minutes.
Serve warm or cold, alone or with cream or ice cream.
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Notes
Nutritional information is approximate and a guideline only.