Friday, 21 December 2012

Blackberry, White Chocolate and Cinnamon Crumble Cake

I was thinking about what sort of recipe to post this time and all the festive classics crossed my mind. However as delicious as they are it's always nice to tuck into something a bit different too, so here is a brilliantly easy and very lovely alternative to mince pies and Christmas pudding. There's a lot of different flavours and textures going on in this bad boy, but wow do they bounce off each other beautifully. So if you fancy trying something a bit different this holiday season why not give it a go!

Prep time: 15 Mins
Baking time: 40-45 Mins
150g Unsalted Butter (Softened)
150g Golden Caster Sugar
2 Large Eggs
1/2tsp Baking Powder
1tsp Cinnamon
150g Plain Flour
100g White Chocolate (Well chopped up)
150g Blackberries

For crumble topping
25g Unsalted Butter (Softened)
25g Golden Caster Sugar
50g Plain Flour

Are you ready? Preheat the oven to 180C/350F/Gas 4, grease a 21cm square tin and line completely with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder, cinnamon and flour then mix together to a smooth batter. Spoon into the prepared tin and spread evenly to the edges. Press the blackberries into the batter then scatter over the chopped chocolate.

In a fresh bowl rub together the butter, sugar and flour until the consistency of fine breadcrumbs. Sprinkle over the prepared cake mixture and place into the centre of the oven for 40-45 minutes, until the crumble topping is a biscuity brown and a metal skewer can be cleanly removed from the centre of the cake. When you're happy it's cooked remove from the oven, leave in the tin for about 15 minutes, then carefully remove from the tin and leave to cool completely on a wire rack. There you go, all done. Merry Christmas!

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