RHUBARB CRUMBLE CAKE
Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
- Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
- Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean - you'll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.
Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 1.5 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
APPLE SANDWICH CAKE
Mary Berry's ultimate apple cake - a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
- Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
- Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
- Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
- Dust the top with icing sugar to serve.
BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "crumble cake recipe mary berry food"
MARY BERRY'S APPLE CRUMBLE RECIPE - BBC FOOD
From bbc.co.uk
BERRY CRUMBLE TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
WINTER CRUMBLE TART RECIPE - BBC FOOD
From bbc.co.uk
RECIPES | MARY BERRY
From maryberry.co.uk
APPLE CRUMBLE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 12
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper.
- To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.)
- To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder.
- Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon.
- Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up.
COCONUT CHERRY CRUMBLE BARS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 4Difficulty Easy
RHUBARB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MARY BERRY'S APPLE CRUMBLE RECIPE WITH APRICOT AND HAZELNUTS
From prima.co.uk
MARY BERRY’S DELICIOUS PLUM CRUMBLE | LAKELAND INSPIRATION
From lakeland.co.uk
PLUM CRUMBLE | DESSERT RECIPES | GOODTO
From goodto.com
BAKE OFF’S MARY BERRY SHARES DELICIOUS APPLE CRUMBLE RECIPE - 'ONE …
From express.co.uk
BERRY CRUMBLE CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CRUMBLE CAKE | DESSERT RECIPES | GOODTO
From goodto.com
APPLE CAKE RECIPES - BBC FOOD
From bbc.co.uk
VEGAN TIRAMISU RECIPE - BBC FOOD
From bbc.co.uk
MARY BERRY'S EASY CAKES - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love