Saturday 9 April 2016

Recipe Post 2016 N0.11- Berry Crumble Traybake


Firstly, I just wanted to let you know that I had sent last week's recipe to an author who owns a blog and wants viewers to send her possible blog posts ( a link shall be attached at the end of this blog post). I haven't had a response yet. However, if I get any response, you'll all be the first to know.

Nevertheless, this week's recipe is very spring themed and is beautiful eaten whilst still warm with a dollop of creme fraiche or yogurt. I have made a sweet treat similar to this week's recipe and posted it on BakingBoutique (I'll leave a link of the recipe post below as well). Even so, this is my first attempt making this berry cake and I have to admit, the recipe for me was quite difficult to execute because there is so many steps and ingredients needed to crack this. It's also difficult because when you layer the cake mix with the crumble, you don't really know what's ready and what's not. Despite this, it came out alright first try and I'm really pleased about that. Here's what Emily Angle has to say about this recipe:

"This easy-layered traybake is inspired by American Coffee Cakes-which contain no actual coffee,but are meant to be eaten with your morning cuppa."

Ingredients needed:

For the berry filling:

200g of/7oz of frozen berries(raspberries,blackberries,cherries,blueberries or blackcurrants. However, I had use blueberries and strawberries and it had tasted just as good).
50g/2oz caster sugar
2tbsp cornflour

For the crumble topping (below on the left hand side)
110g/4oz of plain flour
70g/2 1/2oz of cold,unsalted butter,cut into smallish pieces
30g of caster sugar

For the cake (on the right hand side)

220g/8oz of plain flour
3/4 tsp baking powder
1/2 tsp of ground cinnamon
50g/2oz of ground almonds
200g/7oz caster sugar
80g/3oz butter,melted
2 free-range eggs
40g/1 1/2oz yoghurt thinned with 2tbsp of milk

Method to making this:
Firstly, preheat the oven to 180c/350F/Gas Mark 4. Grease and line a rectangular baking tin (approx 26cm x 20cm/ 10 1/2in x 8in).
After greasing and lining the tins, combine the fruit with 50ml/2fl oz of water in a saucepan. Allow the fruit just to boil, reduce the heat and simmer for around 2-3 minutes.             

Whilst the fruit is simmering, combine the caster sugar with the cornflour in a mixing bowl. Stir into  the fruit and continue to cook for a further 2-3 minutes,stirring frequently, until the mix is thick and jammy. Set aside to cool.

In order to make the crumble topping, add the flour to a mixing bowl and rub in the butter,using your fingertips, until the mixture resembles fine breadcrumbs and there are no large lumps of butter left. Stir in the sugar and set aside. 

Now you should have your saucepan full of jammy fruit substance and a mixing bowl with your crumble mix.

 Unfortunately, one of my eggs fell on the floor(sad face). Luckily I had another one spare!

 To make the cake, in a large mixing bowl, sift together the flour,baking powder and cinnamon powder. Then, stir in the ground
almonds until throroughly combined.

In a separate bowl, beat together the sugar with melted butter,eggs,yoghurt and milk mixture until thoroughly mixed. Stir into the flour mix just to combine. Tip: Try not to over-mix, but do watch out for big lumps of unmixed flour.

Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top. Then, using a teaspoon, dot the

remaining cake batter evenly on top of the fruit. This won't cover the entire cake. Instead, make little hillocks with the gaps in between.

Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.

Bake inside you oven for around 45-50 minutes, checking at least every 20 minutes,until the crumble topping is golden-brown. Allow to cool for ten minutes in the tin, then transfer the cake in it's paper to a cooling rack.
And that's it! I must say that although this cake is delicious, I would not recommend this recipe to anyone who  wants a spring-themed bake. I feel this requires a lot of ingredients and takes up an awful long time. It's especially difficult for anyone who is new to making anything like this. What do you guys think? Tell me what you think in the comments below.

Enjoy the last of your Spring holidays if your still off-from-school!

#sweetreats xxx

Weblink to author's blog:

Weblink to Blackberry Crumble:

1 comment:

  1. Nice pictures! However, I shalln't make this- I'm a terrible baker!

    MissFF xxx