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Cider Crumble Cake

creative.chef's picture
  Self raising flour 9 Ounce
  Salt 1 Pinch
  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)
  Beaten eggs 2
  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 170°C, 325°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.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 517 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 64.3 mg21.4%

Sodium 510.2 mg21.3%

Total Carbohydrates 96 g32.1%

Dietary Fiber 4.1 g16.3%

Sugars 42.3 g

Protein 11 g22.3%

Vitamin A 3.9% Vitamin C 0.09%

Calcium 18.7% Iron 23.1%

*Based on a 2000 Calorie diet


Cider Crumble Cake Recipe