Name: Plum and Blackberry Crumble Cake
Total time: 45 min
Yield: Makes: 8–10-portion cake
Ingredients: 60 g / 2 oz butter, melted; 450 g / 1 lb plums, stoned and quartered; 175 g / 6 oz self-raising flour; 30 g / 1 oz flaked almonds; 175 g / 6 oz blackberries; 100 g / 3½ oz amaretti biscuits; 30 g / 1 oz demerara sugar; 175 g / 6 oz golden caster sugar; 175 g / 6 oz butter; 2 tsp orange flower water; 3 eggs

Preparation info

Makes:
8–10
-portion cake

Difficulty
Medium
Ready in
45 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Late summer brings a harvest of dark red plums and lustrous blackberries to the kitchen. A month or so earlier I make this cake with apricots and blueberries. Crushed amaretti biscuits and flaked almonds form the crumble – a satisfyingly crisp foil to the baked fruit. The cake is nicest served warm with crème fraîche or vanilla ice-cream.