Nectarine & Blackberry Crumble Cake
We asked our talented friend Izaak Adams to come over for afternoon tea on an otherwise grey afternoon last week and make this nectarine and blackberry crumble cake to share. Izaak divides his time between working as head baker at Violet in East London and making his own cakes under the name Izaak Makes Cakes (follow his instagram here).
Making the most of the early summer fruit that's popping up now, this cake has a good crumb, and isn't too sweet - perfect served with coffee.
Izaak uses buckwheat flour in this recipe for it's nuttiness (and the added bonus of making this cake gluten-free) - and although on this occasion we used stone fruit and berries, you can swap in whatever fruit is in season; rhubarb works just as well in this recipe during the winter months.
Serves 10-12 people — Prep takes 30 minutes — Cooking takes 40-50 minutes
Ingredients for the cake
140g unsalted butter (at room temperature)
200g caster sugar
2 large eggs
1 tsp vanilla extract
190g full-fat plain yoghurt
160g rice flour
160g buckwheat flour
1/2 tsp baking soda
3 tsp baking powder
4 white nectarines
Ingredients for the crumble topping
2 tbsp buckwheat flour
3 tbsp rice flour
3/4 tsp ground cardamom
90g light muscovado or soft brown sugar
60g unsalted butter (chilled)
60g almonds (roughly chopped)
Set your oven to 170C fan-bake. Grease a 20 x 20cm baking tin and line with baking paper.
To make the sponge layer for the cake, cube the butter, making sure it's at room temperature, and place in a mixing bowl with the caster sugar. You can beat this by hand until thick and creamy or if you have a mixer, mix on a medium-high speed.
Add one egg at a time to this mix until fully incorporated. Then add the vanilla extract and yoghurt, mix until combined. The batter may appear curdled but don't worry.
In a separate bowl gently whisk together both flours, baking powder and baking soda. This is an alternative to sieving (for most recipes I will do this as it is a lot quicker and easier).
Add your flour mix to the wet mix and gently fold until combined. Spread the batter into your prepared tin with the back of a spoon or pallet knife.
Next, add your fruit of choice. If using nectarines, I recommend cutting them into eighths. Place your cut fruit onto the sponge layer and gently push in so they are slightly submerged in the batter. Add blackberries or any other berry of your choice. Place tin to side.
Place flours, spices and sugar in a bowl and gently whisk until combined.
Cube your chilled butter into about 2cm pieces and add to your flour/sugar mix. Using your finger tips work the butter into the flour and sugar.
Once your have a bowl of small crumble clusters you can add the almonds and mix until evenly distributed.
Scatter the crumble topping over the fruit and sponge layer and place in the oven for 40-50mins or until golden brown and springy.
Once baked let it cool for 10mins and then serve with a side of softly whipped cream.