blackberry walnut crumble cake
I bought a punnet of blackberries and intended to make Julia Busuttil Nishimura's Blackberry Yoghurt Loaf Cake. Whilst thumbing through my copy of 'Love is a Pink Cake' by Claire Ptak I spied her recipe for a Blackberry and Rose Walnut Crumble Cake.
I was torn and couldn't decide which of the cakes to make so I combined the 2 recipes to make this blackberry walnut crumble cake. The batter is from Julia's recipe whilst the crumble comes from Claire's recipe. Unfortunately, Claire's recipe isn't available online and I did make some changes to the crumble recipe.
Here's the recipe for you which makes a small loaf cake. The batter was a bit too much for my tiny little tin, so next time I'd use one of the other larger loaf tins in my collection. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.
For the crumble
50g fine semolina
¼ tsp sea salt
35g chilled unsalted butter, cut into small pieces
½ tsp vanilla extract
½ tsp ground cinnamon
35g caster sugar
50g toasted walnuts, coarsely chopped
Cake
135g room temperature unsalted butter
175g caster sugar
1 tsp vanilla paste or extract
2 eggs
100g full-fat plain yoghurt
115g self-raising flour
50g almond meal
½ tsp baking powder
pinch seasalt flakes
125g blackberries, fresh or frozen
Crumble mixture
Put all the ingredients except the walnuts into a small food processor and pulse to combine. Add the walnuts and pulse a few times to incorporate. Chill until ready to use.
Method
Preheat the oven to 180°C, conventional. Grease and line a small loaf tin with baking paper. Place the butter, sugar, and vanilla in the large bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed for about 5 minutes, or until pale and fluffy, scraping down the side of the bowl as needed. Add the eggs, one at a time, beating well between each addition.
Place the flour, almond meal and salt in a small bowl and mix to combine, then reduce the mixer speed to low. Add the yoghurt and mix to combine then add the flour mixture and mix until just combined. Do a final mix with a spatula.
Spoon half the mixture into the prepared tin and top with the blackberries and half the crumble topping. Carefully spoon over the remaining batter then top with the remaining crumble mixture. Transfer the tin to the oven and bake on the centre rack of the preheated 180°C, conventional oven for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean and the top springs back when gently pressed.
Cool the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely. The cake is best eaten on the day it is made, but will keep in an airtight container for 2-3 days.
This was a delicious morsel I have to say and adaptable to any in season fruit. As its such a versatile recipe I can see other versions popping up on the blog in the future.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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