Apple and Hazelnut Crumble Cake Recipe

Makes 15 portions

Prep time – 25 minutes

Cooking time – 60 minutes

INGREDIENTS

Crumble

• 200g plain flour
• 8g ground cinnamon
• 80g salted butter, cubed
• 200g demerara sugar
• 80g hazelnuts, roasted and chopped

Decoration

• 15g unsalted butter
• 250g Cox’s apples, peeled, cored and cut into thin slices

Cake

• 400g plain flour
• 15g baking powder
• 190g salted butter, softened
• 225g caster sugar
• 7.5g caster sugar
• 225ml full-fat milk (red tractor certified)
• 3 free-range eggs
• 500g Worcester eating apples, peeled, cored and cut into thin slices
• 2 lemons

Method:

• Preheat the oven to 180° C, grease and line a Bakewell tin.

Crumble

• Rub the butter into the flour and cinnamon until it resembles breadcrumbs.
• Stir in the sugar and nuts and transfer to the fridge.

Cake

• Cream the butter, sugar and vanilla until pale and fluffy.
• Whisk the milk and eggs together then slowly add to the creamed mixture.
• Fold in the flour and baking powder.
• Spoon the mixture into the tin and level with the back of a spoon.
• Toss the sliced apples in the lemon juice and then arrange on top of the cake mixture.
• Sprinkle the crumble over the top and bake for one hour, or until cooked through.

To serve

• Heat the butter in the pan until foaming, gently cook the decorative apple slices until tender and brown.
• Drain the apples and leave to cool.
• Allow the cake to cool for 10 minutes, then turn out onto a wire rack to
  cool completely.
• When cool place the apple slices over the top.