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Blackberry Amaretti Crumble Cake

1 hr 15 mins

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1 hr 15 mins

Pudding
Cherry Tarts

Introduction

Fruit crumbles are a British Classic dessert by adding Amaretti biscuits to the topping makes a lovely alternative

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Oven temperature

180°c fan 160°c -350°f -Reg 4

Steps

Preparation

  1. Crush amaretti biscuits

  2. Juice the lemon

  3. Line and oil a 22cm cake tin – loose bottom if you have one.

Instructions

  1. Make the topping by combining flour and sugars

  2. Rub in butter until the mixture resembles bread crumbs​, add the crushed amaretti biscuits and mix all together. Set aside and make the cake.

  3. Beat butter and sugar together until light and fluffy.

  4. Beat in the eggs one at a time

  5. Beat in vanilla, lemon juice and milk then sift in the flour and salt, stir with a wooden spoon until just combined (do not over mix)

  6. Spoon cake mix into the tin and smooth over.

  7. Sprinkle over the berries and finally fully cover with crumble topping.

  8. Bake for 35-40 minutes until cooked through (a skewer when inserted in the center should come out clean)

Cooks tips

Replace the blackberries with any other berries the recipe works well with mixed frozen berries.

Serve with

Ice cream or cream

Other recipe ideas

Wine pairing

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Cherry Tarts

Ingredients

Topping

  • 50g plain flour

  • 20g demerara sugar

  • 20g caster sugar

  • 100g salted butter

  • 100g amaretti biscuits

The Cake

  1. 125g salted butter

  2. 100g caster sugar

  3. 2 eggs

  4. 1 tsp vanilla essence

  5. 1 lemon

  6. 100ml full fat milk

  7. 200g Self raising flour

  8. Pinch of salt

  9. 250g Blackberries