Blackberry and ginger crumble cake
John Whaite has a treat in store for you this weekend. Using fresh seasonal fruit he makes his blackberry and ginger crumble cake.
(Serves 10 – 12)
Ingredients:
For the cake:
225g unsalted butter, at room temperature225g caster sugar4 large eggs225g self-raising flour2tsp ground ginger1tsp mixed spicePinch of salt225g blackberries, roughly chopped
For the crumble topping:
150g plain flour125g unsalted butter125g light brown muscovado sugar
To serve (optional):
Double cream and blackberries
Equipment:
23cm deep cake tin – greased and lined with baking paper
Method:
Preheat the oven to 170C/150C fan/gas mark 3
For the cake, cream the butter and sugar until pale and fluffy using a handheld electric whisk or stand mixer with paddle attachment. Add the eggs, one at a time, and beat in – this may curdle, but don’t worry about it.
Sift over the flour, ginger and salt and fold in. Fold through the blackberries. Pour the batter into the prepared cake tin.
For the crumble, rub together the flour, butter and sugar with your fingertips, until the mixture resembles sandy breadcrumbs. Sprinkle this over the cake batter.
Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Serve with, or decorate with cream and blackberries if liked