Red Fruit Crisp Bake
ready in 2 h.
- For the cake
- 2 ⅔ cups flour
- ¾ cup sugar
- 2 Tbsps Yeast
- 1 ½ tsps Dried yeast
- ⅜ cup milk
- ⅔ cup butter
- 2 eggs
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tray. Place the berries in a bowl with the preserving sugar and leave to steep.
Place all the cake ingredients in another bowl and mix well until the dough makes bubbles. Cover and leave to rise at room temperature for 30 minutes.
To make the crumbles, mix the flour with the almonds, sugar and vanilla sugar. Knead in the butter with your hands so that breadcrumbs are created. Set aside.
Place the cake dough on the tray and roll out. Arrange the berries equally over the dough and bake for around 50 minutes. After 20 minutes add the crumbles.
For the almonds, melt the butter, add the sugar and allow to caramelise slowly on a low heat. As soon as the mixture is equally brown all through add the almonds and caramelise, stirring continuously.
Add the almonds to the cake 5-10 minutes before the end of the baking time. Leave the cake to cool and then serve in slices.