Cider Crumble Cake
|Self raising flour||9 Ounce|
|Whole meal flour||9 Ounce (About 250 Gram Or 2.5 Cups)|
|Baking powder||1 Teaspoon (About 5 Milliliter)|
|Soft brown sugar||1⁄4 Pound (About 100 Gram Or .5 Cup)|
|Chopped dates||3 Ounce (About 75 Gram Or .5 Cup)|
|Molasses||3 Tablespoon (About 45 Milliliters)|
|Cider||1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)|
|Butter||1 1⁄2 Ounce (About 40 Gram Or 3 Tablespoon)|
|Oats||1 1⁄2 Ounce (About 40 Gram Or .5 Cup)|
|Castor sugar||1 1⁄2 Ounce (About 40 Gram)|
|Chopped walnuts||1 1⁄2 Ounce (About 40 Gram Or 1/3 Cup)|
|Cinnamon||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Plum jam||1⁄4 Pound (About 100 Gram Or .25 Cup)|
1 Grease a 23 cm (9 in) square cake tin and line with greaseproof (parchment) paper.
2 Preheat the oven to 170Â°C, 325Â°F,gas3.
3 Sieve the flour and salt into a basin.
Add the wholemeal flour and baking powder.
Add the sugar and chopped dates.
Warm the molasses and cider until the molasses has dissolved;, and stir into the flour.
Add the beaten eggs and beat well.
4 Put the mixture in the cake tin and bake for 1/2 hour.
5 Meanwhile, rub the butter into the oats and sugar, and mix with the walnuts and cinnamon to make a crumble mixture.
6 When the cake has baked for 1/2 hour remove from the oven and spread the jam on top.
Sprinkle the crumble over the jam and, return to the oven for 20 minutes, or until the cake is cooked.
Remove and cool.
7 The cake will keep well and will even improve in flavour if wrapped in foil and kept for 2 days.