Cakes, Recipes
Comments 4

The berry crumble cake

Back to one of my favourite baking websites for inspiration – BBC Good Food. I saw this recipe called blackberry and coconut squares and decided to give it a go. I used black current instead and substituted half with blueberries. This recipe is very easy to follow however, my hands were sore and tired from the rubbing of the butter into the flour. It is truly a workout!

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Nutrition per slice (serves 20)

berry

Ingredients for the cake

  1. 200g self raising flour
  2. 50g almond meal
  3. 25g rolled oats
  4. 140g brown sugar
  5. 150 butter (cold)
  6. 75g desiccated coconut
  7. 2 medium eggs beaten
  8. 200g black current
  9. 200g blueberries

Directions

Preparation time: 15 min
Baking time: 60min or when the top turns golden brown

  1. Preheat the oven to 180 degrees
  2. Place parchment paper or grease a 21cm square tin
  3. Tip the flour, oats and sugar into a large bowl
  4. Rub the butter into the flour mixture using your fingertips until it looks like little bread crumbs
  5. Mix in the desiccated coconut
  6. Add the beaten eggs in and mix well
  7. Pour half of the mixture into the baking pan and using the back of a spoon, press it down
  8. Add the black currents and blue berries on top of the bottom layer
  9. Scatter the remaining mixture over the top and press it down gently.
  10. Bake it in the oven for about 60min or when the top turns golden brown

There you have it! The perfect afternoon tea snack!

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4 Comments

  1. Came across this recipe, during blackberry season have baked it quite a few times – thanks!

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