Monday, 6 October 2014

Apple and Almond Crumble Cakes


Prep time: 25 Mins
Baking time: 35 Mins
185g Light Muscovado Sugar
100g Plain Flour
100g Ground Almonds
1tsp Baking Powder
185ml Vegetable Oil
3 Large Eggs
1tsp Vanilla Extract
1tsp Almond Extract
3 Dessert Apples

For the crumble
50g Butter
100g Plain Flour
50g Flaked Almonds (Lightly crushed)
50g Light Muscovado Sugar

To the kitchen! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tray with paper cases. In a large mixing bowl mix together the sugar, the flour, the ground almonds and baking powder. In a separate bowl or large jug beat together the oil, eggs and extracts, then pour into the dry ingredients and mix to a smooth, consistent batter. Peel, core and chop the apples into little cubes, then fold through the cake batter. Spoon evenly into your paper cases, then it's crumble time.

For the crumble rub together the butter and flour, then add the flaked almonds and sugar and keep mixing with your hands until crumbly. It doesn't matter if there are a few small lumps remaining. Pile the crumble onto each filled paper case. You will have enough to be very generous, but there's nothing wrong with that. Bake in the centre of the oven for around 35 minutes until the crumble is a nice toasty brown on top, then remove from the oven. Leave the cases in the tray for around 10 minutes, then carefully remove and leave to cool completely on a wire rack. So simple and so delicious!

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