Ingredients
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Melted butter, to grease
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200g butter, at room temperature
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170g (3/4 cup) caster sugar
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2 eggs, at room temperature
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150g (1 cup) self-raising flour
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150g (1 cup) plain flour
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185ml (3/4 cup) milk
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230g (1 1/2 cups) fresh blackberries or frozen blackberries
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Pauls vanilla custard, to serve
Crumble topping
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75g (1/2 cup) plain flour
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50g chilled butter, chopped
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60g (3/4 cup) shredded coconut
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55g (1/4 cup) firmly packed) brown sugar
Method
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1Preheat oven to 180C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
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2Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and milk and use a large metal spoon to fold until well combined. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface. Arrange the blackberries, in a single layer, over the top.
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3To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the coconut and sugar.
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4Sprinkle the crumble topping over the blackberries. Bake for 1 hour. Cover loosely with foil. Bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool slightly.
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5Cut the cake into wedges and serve with the custard.
Source: taste.com.au
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