Rustic Autumn dessert: gorgeous easy-peasy sponge topped with fruit & crumble...
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This is a recipe for Sunday lunch: rich fine-crumbed sponge topped with chopped fresh fruit and a crumbly spice-scented topping.
It's rustic because it has higher levels of wholemeal flour -- though the sponge still manages to be light and fluffy. And the mix of brown and white sugars add a slightly smoky, caramel-ly colour which reminds one of leaf fall.
The flavour and texture is absolutely delightful.
Better still - the one-bowl-sponge could be managed by an older child. But whoever puts it together, the method is a time-saver.
The cake is a little bigger than the usual midi-cake but is intended for small households. For larger - or more greedy households - double the recipe to make a larger cake, or turn it into cupcakes.
Cost: £1.25 (2020)
Serves: 3-4
Ingredients:
Batter
2 large eggs
85gm/3oz white self raising flour +
28gm/1oz brown self-raising flour
OR 113gm/4 oz white self-raising flour
113gm/4 oz butter (or margarine), soft
113gm/4 oz sugar, half dark brown
grated zest of half a lemon
1/2 tsp baking powder
half a medium crisp apple*, peeled and in bite-sized chunks
generous handful blackberries, halved (opt)
Crumble:
30gm/1oz cold butter, in cubes
45gm/1.5oz self-raising brown (pref) or white flour
25gm/scant 1oz sugar
1/2 tsp ground cinnamon
1/2tsp cardamum pods, cracked open, seeds bashed (opt)
Serve:
Lightly dusted with icing sugar OR with
Custard: either home-made, Birds or supermarket
OR both
Method:
