Apple and Black Forest fruit crumble cake
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Apple and Black Forest fruit crumble cake
Can’t decide between cake or crumble? Have both! Fruity compote is sandwiched between two layers of moist almond sponge, then topped with a crunchy almond crumble; perfect with an afternoon cuppa
Makes: 16 squares
Prep time: 20 minsTotal time: 
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Nutritional information (square)
Calories
432Kcal
Fat
24gr
Saturates
11gr
Carbs
44gr
Sugars
26gr
Fibre
2gr
Protein
9gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 225g unsalted butter, softened, plus extra to grease
- 225g caster sugar
- 5 medium eggs
- 300g self-raising flour
- 11⁄2 tsp baking powder
- 125g ground almonds
- 1 tsp vanilla bean paste or extract
- 100g Greek yogurt
For the fruit layer
- 1 large Bramley apple, peeled and chopped (about 200g prepared weight)
- 500g frozen Black Forest fruits
- 3 tbsp light brown sugar
For the crumble topping
- 75g unsalted butter, chilled
- 75g plain flour
- 75g light brown sugar
- 25g ground almonds
- 25g flaked almonds
Step by step
- First make a compote for the fruit layer. Put the apple in a pan with the frozen Black Forest fruits and the sugar. Heat gently until the sugar has dissolved and then bring to a simmer. Simmer for 6-8 minutes, or until the apple is soft. Remove from the heat and leave to cool slightly. Transfer to a bowl with a slotted spoon, to cool completely.
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 22cm square tin. Make the crumble topping by rubbing the butter into the flour in a bowl. Mix in the sugar and ground almonds and then stir through the flaked almonds. Set aside while you make the cake.
- For the cake, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Combine the flour, baking powder and ground almonds and fold this through the mixture until fully combined. Finally, fold through the vanilla and yogurt. Spoon two-thirds of the cake mixture into the prepared tin and level out. Spoon over the cooled fruit and then dot with the remaining batter, smoothing to cover most of the fruit, it doesn’t matter if there are a few areas left uncovered. Scatter over the crumble mixture and then bake for 1 hour to 1 hour 10 minutes, or until a cake skewer inserted comes out without any sticky cake mixture clinging to it.
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Leave to cool completely in the tin, then remove and cut into 16 squares.How to storeThe cake keeps for up to 4 days in an airtight container, or can be frozen.
