This cake originates in Germany, it’s a baked light cake topped with seasonal fruit and topped with a crumble topping. I tend to make this with strong tasting fruits like blackcurrants, but had cranberries left over from Christmas and they work very well. If you use a milder fruit like apples, put plenty cinnamon in them for flavour and use a tart apple like Granny Smith which will hold its shape.
450g fresh cranberries
50g soft light brown sugar
80g ground almonds
170g self raising flour
80g soft light brown sugar
1 large egg
2 heaped tbsp rolled oats
2 tbsp plain flour
3 tbsp soft light brown sugar
1 heaped tsp ground ginger
2 tbsp rapeseed oil
- Place the cranberries and 50g sugar into a heavy based pan and heat gently until the sugar is dissolved and the fruit juices are just beginning to flow. Remove from the heat and allow to cool.
- Pre heat the oven to 180C/Gas4.
- Line a 20cm square cake tin with non stick baking parchment.
- Put the self raising flour, 80g sugar, ground almonds, and butter into the bowl of a food processor and blitz until combined. Add the egg and pulse until blended.
- Tip into the prepared tin and level with the back of a spoon (the mixture is quite sticky, dipping the spoon into cold water helps to spread the mixture)
- Stir the oats, plain flour, remaining sugar, ginger and oil together.
- Level the fruit over the top of the sponge mixture, then sprinkle over the topping.
- Bake for about 50min, or until the top is a good golden brown and the fruit is bubbling around the edges.
- Remove from the oven and allow to cool before cutting into squares. Best served warm.