Is it breakfast? Is it afternoon tea? Who knows, and quite honestly who cares! This cake is juicy, fruity and buttery delicious. Three different layers, each bringing a different texture to every mouthful. It’s a great bake to share with friends and family, and a definite crowd-pleaser!
Ingredients
For the biscuity base:
- 180g All-purpose Flour
- 70g Icing Sugar
- 70g Almond Meal
- 150g Unsalted Butter
- 1 Egg Yolk
- Pinch of Salt
For the fruit filling:
- 400g Apples
- 250g Strawberries
- 125g Blueberries
- 60g Brown Sugar
- 20g Unsalted Butter
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
For the crumble:
- 120g All-purpose Flour
- 100g Rolled Oats
- 80g Brown Sugar
- 150g Unsalted Butter
Instructions
- Pre-heat the oven to 180C. Line a spring-form cake tin with baking paper and set aside.
- Start by making the base. Using a food processor, pulse together flour, icing sugar, almond meal, egg yolk and salt, until combined. Chop the butter in small chunks. Continue pulsing the mixture while gradually adding chunks to the base. The dough will come together.
- Turn the dough to a lightly floured surface and gently knead until it comes together in a smooth ball. Place in plastic wrap and put in fridge to chill for 30 minutes.
- When done, push the dough into your prepared cake pan, smoothing the top so it forms an even base. Place back in the fridge for a further 20 minutes. Then bake in oven for 20 minutes or until the base is lightly golden. Set aside to cool.
- Chop your apples in small chunks, removing the core and any pits. Place the apple chunks in a pan with the brown sugar and butter, cooking over low heat. When the apples have soften, take them off the heat.
- In the meantime, prepare your berries. Don’t forget to wash them. Quarter the strawberries.
- Prepare your crumble top. Using a clean food processor, mix together flour, oats and brown sugar. Slowly add the chopped chunks of butter, until crumble consistency.
- Time to assemble. Spread your cooked apples over the pre-baked base. Add strawberries and blueberries – spread it all well across the base. Then sprinkle your crumble mixture on top, making sure to have an even top. Push down gently to unify the layers. Then, place in oven and bake for a further 25-30 minutes, until the top is nice and lightly golden.
- Let the cake cool before removing from the cake pan. You may wish to serve the cake with ice cream or custard. Enjoy! :)
Baked by Iris 
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