1oog soft brown sugar
50g caster sugar
150g SR Flour
Juice half a lemon
100g soft brown sugar
200g good quality muesli
Prep to Cook:
Line a large round Victoria sandwich ( or square tin) with non-stick paper, Mixing bowl, wooden spoon, hand-held mixer (or large food mixer), basin, weighing scales, tablespoon, spatula. Pre-heat oven 180C or Gas Mark 4
Prep: Prep the cake layer:
Cream together the margarine and the brown and white sugar for two minutes until light and fluffy.
Crack the eggs into a basin and mix them to break the yolks.
Gradually add the egg to the margarine and sugar mix beating well after each addition
Beat in the lemon juice.
Fold in the SR Flour to create a soft, smooth cake mixture
Spread this into the lined tin to form an even layer
Prep the topping:
Put the margarine, sugar and the muesli in the mixing bowl and mix really well
Take spoonfuls of the lumpy crumble mix and drop them onto the cake to make a rough layer
Use all the crumble topping over the cake and do NOT press it down
Place in the centre of the oven and cook for 25 to 35 minutes until the cake is lightly bouncy and golden in colour.
Prep for cooking:
Place in the centre of the oven and cook gently at 180 C Gas 4 for 25 – 35 minutes or until bouncy when lightly pressed and golden brown.
Remove from the oven and allow to cool before removing from the tin and peeling off the non-stick paper layer.
This cake with crumble top is interesting and could be served warm with stewed fruit or sliced cold as a cake.
Cooks Know How: You will use two skills and two methods when you make this cake. You will see the two parts of the product come together. You will use the traditional ’creaming method’ to prepare the cake layer and a rubbed-in style crumble topping. If you make the cake first you will notice as you cream the fat and the sugar how the mixture becomes a paler yellow in colour as you trap air in the mixture. This air is important to make the cake texture light and open when it is cooked. Adding eggs and continuing beating also help the lightness and will enrich the cake with protein. Once you add the SR flour you do not need to beat, just carefully fold-in using a metal spoon or spatula. The raising agents in the flour will also make the cake texture light. You will then rub-in or mix together all the other ingredients to make the crumble. You will see how the margarine will coat all the dry ingredients and the sugar will be dispersed. As you cook the cake you will notice how it rises and then, as the proteins set (coagulate) the mixture becomes firmer and bouncy. On the outside the sugars caramelise and become wonderfully golden. Starches in the oats and the flour also brown to give this crumble cake flavour and colour and rustic looks.
You can begin to think about adding some fresh apple chunks or fresh or frozen red berries. They could become another layer between the crumble and the cake and would give flavour and moistness. Do not use too many or the juices could prevent the cake from setting. Keep the fruit below the crumble to prevent the fruits from burning.
You could also add some cinnamon or mixed spice during the autumn months to warm up the flavours for the colder weather.