Cider Crumble Cake
|Self raising flour/Null||18 Ounce (500 Grams Or 1 Pound And 2 Ounces)|
|Salt/Null||1 Pinch (Null)|
|Brown sugar/Null||4 Ounce (125 Gram)|
|Dates/Null||3 Ounce, chopped (75 Gram)|
|Dark treacle/Null||45 Milliliter (3 Tablespoon)|
|Dry cider/Null||10 Fluid Ounce (300 Milliliter)|
|Eggs/Null||2 , beaten (Null)|
|Flour/Null||1 1⁄2 Ounce (40 Gram)|
|Castor sugar/Null||1 1⁄2 Ounce (40 Gram)|
|Butter/Null||1 1⁄2 Ounce, cut into small pieces (40 Gram)|
|Walnuts/Null||1 1⁄2 Ounce, chopped (40 Gram)|
|Ground cinnamon/Null||1⁄2 Teaspoon (2.5 Milliliter)|
|Plum jam/Null||60 Milliliter (4 Tablespoon)|
Sift the flour and salt into bowl.
Add the sugar and dates.
Put the treacle and cider into a saucepan and heat until they are well blended.
Gradually beat the cider mixture into the flour, then stir in the eggs.
Spoon the batter into a well-greased 23 cm./ 9 in.square cake tin and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 30 minutes.
Meanwhile to make the topping, rub the flour, sugar and butter together, then stir in the walnuts and cinnamon.
Remove the tin from the oven and spread the jam, then the topping over the cake.
Return to the oven and continue to bake for a further 20 minutes, or until a knife inserted into the centre comes out clean.