Poppy Seed and Nectarine Crumble Cake
Preparation time: 30 minutes
Cooking time: 50 minutes to 1 hour
for the crumble
50g (1¾oz) butter, diced
85g (3oz) plain flour
50g (1¾oz) demerara sugar
for the sponge
175g (6oz) butter, softened
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising flour
1 tbsp poppy seeds
2 ripe nectarines, stoned and thickly sliced
fresh raspberries and nectarine slices, to serve
you will need
a 23cm (9in) springform cake tin, greased and lined with some
greaseproof paper
1 Preheat the oven to 180 C, 160 C (fan oven), 350 F, gas 4. To make the crumble, in a large bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
2 To make the sponge, in a large bowl, cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at time. Fold in the flour, then stir in the poppy seeds. Spoon the mixture into the cake tin and level the surface.
3 Arrange the nectarine slices over the surface and press lightly into the cake mixture. Sprinkle the crumble mixture over the top and bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean.
4 Remove from the oven and allow to cool for 5 minutes, then carefully remove from the tin. Cool completely on a wire rack. Serve with fresh raspberries and nectarine slices.
Picnic tip
To make the cake easier to serve on your picnic, you can cut it into portions and wrap it in foil before you leave home.
