Apple & Rhubarb Crumble Sponge Cake Recipe
A delightful mix of tangy rhubarb and sweet apple, encapsulated in a soft sponge and crowned with a golden crumble topping.
medium
01:45
6
METHOD
Step 1.
Preheat your oven to 180°C (356°F). Grease and line a 20cm round cake tin with baking paper.Step 2.
In a bowl, mix together 2 diced apples, 1 cup of chopped rhubarb, the zest of 1 lemon, and 2 tbsp of caster sugar. Set aside to infuse.Step 3.
For the sponge, cream together 150g of unsalted butter with 150g of caster sugar until light and fluffy. Beat in 3 eggs, one at a time, adding a little flour with the last egg to prevent curdling.Step 4.
Fold in 150g of self-raising flour gently to keep the mixture light and aerated.Step 5.
Spoon half of the sponge mixture into the prepared cake tin, smoothing out gently. Layer the apple and rhubarb mixture on top, then cover with the remaining sponge mixture.Step 6.
To prepare the crumble topping, rub together 75g of cold, diced unsalted butter with 150g of plain flour until the mixture resembles coarse breadcrumbs. Gently stir in 75g of Demerara sugar.Step 7.
Sprinkle the crumble mixture evenly over the top of the cake batter.Step 8.
Bake in the preheated oven for about 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool slightly before serving.Step 9.
Serve warm with custard or cream for an extra indulgence.
INGREDIENTS
2 Diced apples
1 cupChopped rhubarb
1 Lemon zest
2 tbspCaster sugar
150 gUnsalted butter
150 gCaster sugar
3 Eggs
150 gSelf-raising flour
75 gCold unsalted butter, for the crumble
150 gPlain flour
75 gDemerara sugar
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