We have been enjoying some lovely soft fruits from a friend's garden recently. I cannot decide which is my favourite fruit - the strawberries seem to have been especially good this year. I had some blackcurrants in the fridge, and decided to use them up in a cake.
I modified a recipe from my Rachel Allen book - she uses 12oz cherries, but I think any juicy fruit would work.
12oz fruit [weighed without stones]
5oz self raising flour
pinch of ground cinnamon
2oz caster sugar
3½oz melted butter
1 oz EACH of plain flour, caster sugar, cubed butter
8" diameter loose-bottomed/springform tin
- Preheat oven to 180'C [170' if fan oven] butter sides of tin, and baseline
- If using cherries, cut in half
- Sift flour, sugar, cinnamon in large bowl, ,make wall in centre
- Combine milk, egg, melted butter in another bowl, then stir into dry ingredients to make thick smooth mixture. Pour into tin. Spread fruit evenly over top.
- Mix topping ingredients in northern bowl, rubbing with fingertips to make crumb-like mixture. Scatter over fruit.
- Bake 30-35 minutes till golden brown and skewer comes out clean. Cool 10 minutes in tin. Remove to wire rack.
- Dust with icing sugar and serve
Recipe says 'serves 6' but it looks quite rich, I shall aim for 8 slices. Cold butter straight from the fridge can be grated into the flour for the topping. But tonight was very hot, and I found it was going soft really quickly!
I hope Bob gets back from Worship Practice soon, I think it is time for tea and cake for supper!!
** Back in the 1980s when I used to watch Pebble Mill at One, the resident chef was explaining a similar recipe and said "And for this, I need a loose bottomed tart tin" and the BBC actually received complaints about his impropriety!