This lovely cake is so easy to whip up. It is from Belinda Jefferies Mix and Bake cookbook. I adapted it so I could use my Thermomix, but you can easily make it in a food processor, or mix master.
The easy part about this recipe that there is no creaming butter and sugar. It is a Wet/Dry mix cake so it quick and easy.
The crumble on top is what really makes this cake special. I made mine in two loaf tins, but I admit I should have followed Belinda's instructions of using a springform pan. I realised my error when I went to turn the cake out and had its of crumble falling off.
This would make a lovely gift though, baked in a disposable loaf tray, or a very impressive offering when visiting friends.
Makes 1 cake in 24cm Springpan or 2 small loaves
- 35g plain flour
- 55g brown sugar
- ½ teaspoon ground cinnamon and nutmeg
- 70g pecans or walnuts
- 30g cold unsalted butter, cut into small chunks
- 150g plain flour
- 120g wholemeal plain flour
- 220g caster sugar
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- 300g fresh or frozen blueberries [I used a mixture of raspberries and blueberries]
- 80ml light olive oil
- 180ml milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest
- icing sugar and cream, to serve
Preheat your oven to 180ºC. Grease a 24cm springform cake pan.
For the topping: Place the flour, sugar, and spices into thermomix (or food processor) speed 4 for 5 seconds. Add the nuts and butter and put on speed 6 for 5 seconds or until mixture resembles breadcrumbs. Tip into a bowl and chill.
For the cake mix: Place dry ingredients in thermomix Speed 4 for 5 seconds, transfer to a bowl. Remove 1 heaped tablespoon of the mixture in a separate bowl and toss with 200g berries. Set aside.
Measure oil, milk, egg, vanilla and zest in the processor and blend on speed 5 for 5 seconds or until well combined.
Make a well in the centre of the flour mixture and add milk mixture. Sire until combined, then gently fold in blueberry mixture.
Spread evenly in cake pan, sprinkle the crumble over the top and press remaining 100 blueberries into the crumble.
Bake for 50-55 minutes or until a skewer comes out clean. Cool in pan. Dust with icing sugar and serve with cream