Apricot Crumble Cake

This is a sort of half-flan and half-cake, with a sponge base, fruit filling and crumble topping.

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This recipe comes from The Book of Cakes.

Method

First prepare the crumble mixture by rubbing the fat into the flour until crumbly. Add the sugar then sprinkle in a dessertspoon of water and mix with a fork until coarse and lumpy. Then leave the mixture on one side. Now prepare the cake by placing the flour, salt, butter, sugar, egg, almond essence and milk together in a bowl. Beat for a couple of minutes or until the mixture is smooth and evenly blended, then spread the mix evenly in the base of the cake tin.

Next, arrange the apricots lightly - close together - on top of the cake mix. Finally sprinkle the crumble filling over the top and bake in the centre of the oven for about 1 hour. Leave the cake to cool for 20 minutes in the tin before removing it and sprinkling it with the combined cinnamon and brown sugar. Keep this in a tin and you'll find it keeps very well as the apricots stay moist.

Photograph: Myles New

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