Blackberry & Apple Crumble Cake
Makes one cake
Gilchesters Organic Farmhouse Flour
light muscavado sugar
2 heaped tbsps
small eating apple
large eggs beaten
Pre-heat the oven to 180C. Grease a 20cm loaf tin and sprinkle with Semolina.
In a large bowl, rub the flour, butter and muscavado sugar together with your fingers and make crumbs. Measure out 5 level tablespoons of this mixture into a small bowl for the topping and add the cinnamon and Demerara sugar. Set aside.
Coarsely grate the apple down to the core and mix in with the eggs. Stir the baking powder and Semolina into the ‘rubbed in’ mixture. Quickly stir in the eggs. Be careful not to over mix.
Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1 ¼ hours.
Leave in the tin for 30 minutes before turning, and then cool on a wire rack.