So where ever you live you will know from watching Mater Chef that the crumble is the king of the puddings. But what about Blackberry crumble cake? If you live in Woodford, Loughton or Chigwell you will have been able to pick some of the local blackberries growing in hedgerows which is all part of the delights of having more of a county life so close to the city.
To make a cake that serves 4, it will take you 20mins preparation time and 50 minutes of cooking time but it is very easy.
For the cake ingredients you will need:
120 g butter, plus extra for greasing 120 g sugar
2 large eggs
120 g self-raising flour
200 g blackberries
For the crumble topping you will need:
100 g flour
50 g butter, diced
50 g sugar
So first preheat your Chigwell, Loughton or Woodford oven to 180C/fan 160C/gas 4 and grease and line a 500g loaf tin. Next place the butter in a mixing bowl then add in the sugar and beat until it is light and fluffy. Then add the eggs, one at a time, beating in well with each addition. Finally, fold in the 120g of self-raising flour.
When it is mixed spoon the mixture into the loaf tin, spreading to the edges and top the mixture with the blackberries. Place 100g plain flour in a bowl. Add the butter and rub with your fingertips until the butter is absorbed and the mixture resembles crumbs. Then mix in the sugar. Sprinkle this mixture over the blackberries on top of the cake mix. Bake your blackberry crumble cake for 45-50 minutes until golden in the oven then remove it and allow it to cool slightly before turning it out.