Thursday, 14 May 2015

Raspberry and Apple Country Crumble Slice

I made this traybake with wholemeal flour for a change, something I've never used before but I've always heard is supposed to seriously pimp up any normal cake mixture. And I can safely say it does! The wholemeal flour definitely adds an extra nutty layer to the cake flavour and goes really well with anything fruity. Plus the use of less refined sugar and flour always makes you feel that tad bit healthier even if you are still eating cake ;). Here's my recipe:



For the cake:
250g / 10 oz light brown muscovado sugar
250g / 10 oz margarine
1 teaspoon vanilla extract
5 eggs (beaten together)
250g / 10 oz wholemeal self-raising flour
75g / 3 oz sultanas
1 green apple (Granny Smith’s)
50g / 2 oz raspberries (each one cut in half)

Crumble Topping:
 75g / 3 oz butter (chilled)
150g / 6 oz plain flour
40g/ 1 ½ oz demerara sugar

Icing:
6 tablespoons icing sugar
3-4 teaspoons water (more or less, go by eye rather than recipe with this one)

Method
1) Grease and line a 12 x 9 rectangular tray-bake tray with baking paper and set aside. Preheat the oven to 180°C / Gas 4.
2) Make the cake batter: Cream the margarine, vanilla extract and muscovado sugar together until pale and fluffy. Add the beaten egg and wholemeal flour bit by bit, mixing after each addition. Once combined, stir through the sultanas.
3) Make the crumble topping: Dice the butter and rub into the plain flour until a breadcrumb consistency has been achieved. Stir through the demerara sugar.

4) Spread half of the cake batter into the tin, leveling it off nicely. Peel, core and cut the apple into four wedges. With a vegetable peeler, peel length-ways down the apple wedge to get extra thin apple slices.

Use two apple wedges for the middle layer of fruit, distributing the thin slices evenly onto the cake batter.


 Follow with half of the raspberries. Spread the rest of the batter evenly over the layer of fruit. Peel the last two apple wedges and scatter slices over the top along with the rest of the raspberries.
Sprinkle the crumble topping over the top fruit layer, pressing down lightly. 


5) Bake for 40-50 minutes, until golden, springy to the touch and an inserted skewer comes out clean.

  Top tip: Place a bit of foil on top of the cake after thirty minutes to prevent further colouring on the top – just because it looks golden and lovely on the top doesn’t mean it’s cooked all the way through yet!

6) Once baked, allow to cool in the tin for 10-15 minutes, before tipping out onto a cooling rack. Sprinkle liberally with more demerara sugar and cut into squares.

7) Make the icing: Sieve the icing sugar into a bowl and gradually add the water, until it reaches a thick pipeable consistency. Pipe or drizzle the icing over the squares with a spoon. Store in the fridge to retain the fresh flavour of the fruit. Simply eat with a cup of tea, or warm up in the microwave and serve with ice-cream or custard for a lovely dessert.