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Blackberry crumble cake

Submitted by Lesley 11 June 2009

Serve warm with ice cream or cream.



2 large eggs (weighed with shells on),The same weight as eggs of: Margarine castor sugar and self raising flour,teaspoon vanilla essence,,blackberries,,Crumble mix:,4oz plain flour,2oz butter,2oz castor sugar,


Cream the margarine and sugar together until light and fluffy, add the eggs one at a time with a little of the weighed flour to stop them curdling, add the vanilla essence beat well. Stir in the flour and place in a 8 deep cake tin with removable base.
sprinkle enough blackberries to cover the top well and then sprinkle as much of the crumble mix as you like.
Place in a preheated oven (180C) for approx 45 - 50 mins. (test with a skewer)
Let it cool for a while in the tin and then gently remove from the tin.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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