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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is just amazing! Dug this one out from somewhere...again I have no idea where now but this is well worth making. I like this most with creme fraiche or ice cream, definitely best served hot from the oven. Ingredients:
4 ounces butter, plus extra for greasing |
3 ounces plain flour |
1 ounce cornflour |
1 teaspoon baking powder |
2 eggs, beaten |
4 ounces golden caster sugar |
1 pinch salt |
4 ounces plain flour |
2 ounces butter |
2 tablespoons demerara sugar |
1 teaspoon ground cinnamon |
creme fraiche or ice cream, to serve |
Directions:
1. Preheat oven to 190°C / 375°F.
2. Lightly butter an 18cm / 7-inch cake tin or a 23cm / 9 inch sandwich tin and line the base with parchment paper.
3. To make the crumble topping, sieve the flour into a bowl and using your hands rub in the butter until it resembles breadcrumbs, then stir in the sugar and cinnamon. Set aside.
4. To make the cake, sieve the flour, cornflour, baking powder and salt into a bowl.
5. Add the butter, sugar and eggs and beat together until smooth.
6. Transfer to the prepared cake tin and level the top, then sprinkle over the reserved crumble topping.
7. Bake for 45 minutes until firm and springy, remove from the oven and leave to cool in the tin for 5 minutes.
8. Turn out onto a plate and cut into slices - serve with creme fraiche / ice cream.
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