Apricot and cardamom crumble cake
A delicious pudding hybrid with a light, spiced sponge, silky apricots and crispy crumble topping.
- Prepare25 mins
- Cook1 hr
- Total time1 hr 25 mins
- 175g unsalted butter, plus extra for greasing
- 200g soft brown light sugar
- 1 tbsp cardamom pods, seeds removed and crushed
- 1 tsp ground cinnamon
- 2 eggs
- 200g self-raising flour
- 75g ground almonds
- 1 tsp baking powder
- 60g flaked almonds
- 400g apricots, halved
Preheat the oven to 180˚C, gas mark 4. Grease a 23cm cake tin and line the base with baking parchment. Chop 50g butter and chill. Leave the remaining 125g at room temperature to soften, then beat with 125g sugar, the crushed cardamom seeds and ½ tsp cinnamon until light and fluffy. Gradually beat in the eggs, then mix in 125g flour, the ground almonds and the baking powder until combined. Spread evenly into the tin.
Rub together the remaining 50g chilled butter, 75g sugar, 75g flour and ½ tsp cinnamon, plus a pinch of salt, to form clumpy breadcrumbs. Stir in the flaked almonds, then sprinkle 2 / 3 of the crumble mixture over the cake. Lay the apricots, cut-side down, on top, then scatter the remaining crumble around them.
Bake for 50-60 minutes, then cool for 20 minutes and remove from the tin. Serve at room temperature, with cream, if liked. LH
Typical values per serving when made using specific products in recipe