Fruity crumble cake
Full of berries, this cake is an easy-to-make sweet treat. From 18 months+
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Makes: 12 portions
Not suitable for freezing
You’ll need:
*175g (6oz) butter, softened
*175g (6oz) caster sugar
*3 eggs
*175g (6oz) self-raising flour
*zest of 1 orange
*100g (4oz) blueberries
*150g (6oz) raspberries
*25 x 19cm (10 x 7in) roastingtin, greased and lined
For the crumble:
*50g (2oz) butter
*100g (4oz) plain flour
*50g (2oz) demerara sugar
Method:
1. Preheat the oven to 180°C, 160°C fan oven, 350°F, gas 4. Make the crumble topping by rubbing together the butter and flour in a bowl until it resembles breadcrumbs, then stir in the demerara sugar and set aside.
2. To make the cake mixture, whizz the butter, sugar, eggs, flour and orange zest in a food mixer until smooth. Spoon into the roasting tin and top with the fruit followed by the crumble mixture.
3. Bake for 30-35 minutes. Allow to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.