This is a deliciously moist cake and can be easily adapted to contain any fruit you like, or to not include custard. This is my favourite mix as the traditional flavours are comforting and have a good mix of sharp, sweet and creamy. I originally got the inspiration from a Waitrose recipe but have tampered and adapted to suit my taste.
4 Braeburn apples (peeled, cored and thinly sliced)
2 large sticks fresh rhubarb (chopped in to approx 2 cm chunks)
150g pot Ambrosia custard
4 tspn ground cinnamon
250g caster sugar
250g slightly salted butter
250g self-raising flour
4 medium eggs
1 tablespoon granulated brown sugar
- Preheat the oven to 180°C (170 if fan assisted). Grease and line the base of a 23cm round, deep cake tin.
- Place the prepared apples and rhubarb in to a bowl and coat in the cinammon – leave to one side.
- Measure 50g of the caster sugar, 50g of the butter and 50g of the flour into a bowl and rub it all together with your finger tips to make the crumble topping – leave to one side.
- Put the remaining sugar and the eggs in a large bowl and whisk together. Whisk for about 5-10 minutes so that the mixture is pale and thick – ensure you keep going until this stage as the weight of the fruit on top needs to have a light sponge underneath to support its weight.
- Melt the remaining butter in a pan, leave to cool slightly, then add to the whisked mixture, folding it in.
- Add the remaining flour to the mix and fold in until completely combined.
- Add the mixture to the cake tin and using a teaspoon, dollop spoonfuls of the custard across the top of the cake mix so that it forms pools on top.
- Scatter the apple and rhubarb roughly but fairly evenly over the top, then sprinkle the crumble mix over the top of the fruit and finally sprinkle the brown sugar over the top of the crumble.
- Put in the oven and bake for 50-55 minutes, or until the cake is firm to the touch and an inserted skewer comes out without any raw dough on it (you may have to prod a few times to ensure you’re not mistaking custard for cake mix!).
- Allow to cool for 15 minutes in the tin then transfer to a wire tray leave to cool completely – or enjoy a slice whilst still warm.