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Receta Boysenberry And Apple Crumble Cake

by Global Cookbook

Ingredientes

680 gm Cooking apples 450 gm Boysenberries 75 gm Caster sugar Juice and rind of 1 lemon 10 ml Arrowroot mixed with 15 ml Cool water 75 gm Unsalted butter 75 gm Caster sugar

1 x Egg, lightly beaten 5 ml Baking pwdr 75 gm Grnd almonds 225 gm Plain flour 2 1/2 ml Grnd cinnamon 12 whl almonds to decorate

Direcciones

1. Peel, core and slice cooking apples and place in a pan with boysenberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins till the fruit is just softened. Add in arrowroot mix and stir till thickened. Cold. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add in beaten egg, baking pwdr, grnd almonds, flour and grnd cinnamon and process till just crumbly.
2. Turn mix into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mix onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled boysenberry and apple mix over base. Sprinkle reserved crumble mix proportionately over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins till pale golden brown. Serve hot or possibly cool.

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