Apple and Date Crumble Cake

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 375F, 190C, gas mark 5: butter an 8 inch (20cm) round springform tin and base-line with buttered baking parchment.
  • To make the crumble topping, sift the flour and ginger into a bowl and rub in the butter until the mixture resembles breadcrumbs (you don’t have to be too precise about this as the topping melts into the cake during baking): stir in the sugar and set aside.
  • For the cake mixture, cream the butter and sugar together until pale and fluffy; gradually beat in the eggs one at a time, adding a little of the flour with each egg to prevent curdling: fold the remaining flour and chopped dates into the mixture.
  • Spoon the cake mixture into the prepared tin and when it is all in the tin, finish off by making a slight hollow in the centre with the back of a spoon: layer the sliced apples evenly over the top of the cake mixture, pressing the slices down slightly as you work: scatter the crumble mix over the top.
  • Bake for 50 – 60 minutes until a skewer inserted in the centre comes out clean: cool the cake in the tin for 10 minutes, then serve warm with custard or cream.
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