Monday, 21 January 2013

Blueberry and Coconut Crumble Slices

I've gone a bit crumble mad at the moment, crumbling cakes, crumbling cookies, crumbling tarts and so far I've yet to find something that doesn't benefit from it's crumbly deliciousness. These slices are no exception, packing a big flavour punch that belies their size. I've used coconut in the crumble which I think works brilliantly with the blueberries and flavoured the sponge with one of my favourite flavour trifectas, vanilla, orange and lemon extract. They go in the oven for what seems like an excessive amount of time but fear not intrepid baking adventurer, the ground almonds in the sponge will ensure the slices are mouth-wateringly moist. Over to you!

Prep time: 20 Mins
Baking time: 55-60 Mins
For the crumble topping
25g Dessicated Coconut
25g Unsalted Butter
25g Caster Sugar

For the sponge mixture
150g Unsalted Butter (Softened)
150g Caster Sugar
2 Large Eggs
1/2tsp Vanilla Extract
1/2tsp Orange Extract
1/2tsp Lemon Extract
100g Ground Almonds
1/2tsp Baking Powder
75g Plain Flour
200g Fresh Blueberries

Start off by preheating the oven to 180C/350F/Gas 4 and greasing a 30cm loaf tin, lining the base with baking paper. In a small bowl rub together the coconut, 25g of butter and 25g of sugar until evenly combined, then set aside whilst you get on with the sponge mixture.

In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Stir through the extracts, then fold through the ground almonds. Sift in the baking powder with the flour and mix together to a batter. Spoon into your prepared tin and spread evenly to the edges. Scatter the blueberries over the top of the sponge mixture, then sprinkle over the prepared coconut crumble mix. Bake in the centre of the oven for 55-60 minutes, until deep golden on top and a metal skewer can be cleanly removed when inserted into the middle of the sponge.

When you're happy it's cooked remove from the oven, leave in the tin for 15 minutes, then turn out and leave to cool completely on a wire rack. You might need to gently run a flat bladed knife around the sides before turning out, just to release any burst jammy blueberries that may have stuck to the tin. Slice them up and it's time to enjoy. You're all done!

No comments:

Post a Comment