Tag Archives: crumble

Trifle of almond crumble, mascarpone and fresh figs

This is a great individual dessert I make each Summer when figs are in season, though it would probably also work well with blueberries or strawberries. You can make the almond crumble a day ahead and store it in an airtight container. The mascarpone cream can also be made in the morning, then at serving time all you have to do is assemble. The number of figs will vary depending on the size of your glasses and the size of the figs!  Makes 8-10 depending on the size of your glasses.

Ingredients
4-6 fresh figs, sliced in 3mm slices

Almond crumble
200g unsalted butter, softened at room temperature
200g pure icing sugar, sifted
200g plain flour
150g almond meal
Pinch of salt

Preheat oven to 180 degrees Celsius fan forced. Using an electric mixer, cream butter and sugar. Add flour, salt and almond meal and combine with a spoon until it just comes together. Spread over a baking tray, roughly break up with a fork, and bake until golden (about 15-20 minutes), mixing roughly intermittently with a fork to get a crumble effect.  Allow to cool completely then store in an airtight container until ready to use.  If you have any crumble left over, it is great sprinkled over ice cream or  yoghurt.

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Mascarpone cream
5 eggs, separated
5 tbsp caster sugar
500g mascarpone
50ml brandy
50ml marsala

Beat the egg yolks with the sugar until thick and fluffy, then add mascarpone and beat at high speed. Stir in the brandy & marsala. In a separate bowl, beat egg whites until stiff, then gently fold whites into the mascarpone mixture. Cover and refrigerate until ready to use.  You can try this with other alcohol combinations, I’ve also done brandy and Amaretto.

Assembly
In each trifle glass, put a layer of crumble, then a layer of mascarpone cream, then a layer of figs, and repeat.

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Today’s Cake – Blueberry Crumb Cake

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Blueberry prices have been a King’s ransom of late.  I saw this cake by Smitten Kitchen back in July and knew that my husband would love it, but waited till the weather got warmer and blueberries were more reasonable, otherwise it’s one very extravagant cake! I used 3 x 125g punnets (375g) of blueberries but as the recipe suggests, you can use even more if you wish. Me, I’m take it or leave it when it comes to berries, not a fan (except for mulberries, which I adore), but as I predicted, the husband was a big enthusiast and loved the end product. The walnuts, by the way, are optional.

Crumb topping
40g plain flour
100g caster sugar
1 teaspoon ground cinnamon
55g unsalted butter
Pinch of salt

Cake
240g plain flour
2 teaspoons baking powder
1/2 teaspoons table salt
55g unsalted butter, softened
150 g caster sugar
Zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
340 to 455g fresh blueberries, clean and dry
1/2 cup milk
1/2 cup walnuts, chopped medium fine
Icing sugar, for dusting

Making it

  1. Pre-heat oven to 180 degrees celsius. Butter a 23cm round baking pan and line with baking paper
  1. Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.
  1. In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be quite thick. Fold blueberries into cake batter until evenly distributed.
  1. Scoop cake batter into prepared pan and smooth so that it is flat. Scatter walnuts on top. Sprinkle with prepared topping. Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. Allow to cool for 20 minutes in the tin, then remove, dust with icing sugar and serve.

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