Cuts into 10
Preparation time: 30 minutes
Cooking time: 1 hour -1 hour 10 minutes
Ingredients
- For the topping
- 50g (2 oz) plain flour
- 50g (2 oz) caster sugar
- 50g (2 oz) butter, diced
- 50g (2 oz) hazelnuts, roughly chopped
- For the cake
- 50 g (2 oz) hazelnuts
- 175 g (6 oz) butter, at room temperature
- 175 g (6 oz) caster sugar
- 3 eggs
- 175 g (6 oz) self-raising flour
- 1 teaspoon baking powder
- 200 g (7 oz) blackberries
- 100 g (4 oz) blueberries
- Half teaspoon ground cinnamon
- Little sifted icing sugar to decorate, optional
Method
1) Preheat the oven to 180oC, 350oF, gas mark 4. Brush the inside of a 23 cm (9 inch) springform tin with a little oil then line the base with a circle of non-stick baking paper.
2) To make the topping, put the flour, sugar and butter into a bowl and rub together until it resembles fine crumbs then stir in the chopped hazelnuts.
3) To make the cake, grind the hazelnuts in a liquidiser or food processor or chop very finely if preferred then set aside.
4) Cream the butter and sugar together in a mixing bowl until light and fluffy, then gradually add the eggs, one at a time, alternating with spoonfuls of the flour. Stir in the remaining flour and baking powder and mix until smooth.
5) Spoon the mixture into the tin, spread the surface level then sprinkle with the berries and cinnamon. Sprinkle over the topping so that a few of the fruits are still visible then bake for 1 hour – 1 hour 10 minutes until golden brown and a skewer comes out cleanly when inserted into the centre of the cake.
6) Leave to cool for 30 minutes then loosen the edge of the cake and remove the tin, peel away the base paper and transfer to a plate, dust the top with a little sifted icing sugar. Serve warm or cold cut into wedges.
Tips
A mix of rolled oats and hazelnuts or just oats could be added to the flour, sugar and butter in the crumble topping if liked.
