What To Know
- Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through the art of creating this timeless treat.
- Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
- Whether you’re a fan of the program or simply appreciate a classic dessert, this recipe will transport you to a realm of sweet nostalgia.
The Saturday Kitchen blackberry crumble cake recipe is a culinary masterpiece that evokes fond memories and captivates taste buds. This classic dessert, featured on the renowned BBC cooking show, combines the tangy sweetness of blackberries with the comforting aroma of a buttery crumble topping. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through the art of creating this timeless treat.
Ingredients: A Symphony of Flavors
For the Crumble Topping:
- 100g plain flour
- 50g granulated sugar
- 50g cold unsalted butter, cubed
For the Cake:
- 175g unsalted butter, softened
- 175g granulated sugar
- 3 large eggs
- 175g self-raising flour
- 1 teaspoon baking powder
- 500g blackberries
Step-by-Step Instructions: Mastering the Art of Baking
1. Prepare the Crumble Topping:
1. In a large bowl, combine the flour and sugar.
2. Add the cubed butter and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs.
2. Make the Cake Batter:
1. Preheat oven to 180°C (160°C fan-forced).
2. Grease and line a 23 cm springform cake tin.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then fold in the flour and baking powder.
3. Combine the Blackberries:
1. Spread the cake batter into the prepared cake tin.
2. Scatter the blackberries evenly over the batter.
4. Top with the Crumble:
1. Sprinkle the crumble topping over the blackberries.
5. Bake to Perfection:
1. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
6. Let Cool and Enjoy:
1. Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
2. Serve with a dollop of whipped cream or ice cream for an extra touch of indulgence.
The Joy of Baking: Tips and Variations
- For a sweeter crumble, add an extra 25g of sugar to the topping.
- If you don’t have blackberries, you can substitute them with any other fresh or frozen berries, such as raspberries or blueberries.
- To enhance the flavor, sprinkle a teaspoon of ground cinnamon or nutmeg over the blackberries before adding the crumble.
- For a gluten-free version, use gluten-free flour in the cake batter and crumble topping.
- If you want to make the cake ahead of time, bake it and let it cool completely. Store it in an airtight container at room temperature for up to 3 days.
The Perfect Pairing: Accompanying Delights
The Saturday Kitchen blackberry crumble cake pairs beautifully with:
- A cup of freshly brewed coffee or tea
- A scoop of vanilla ice cream or whipped cream
- A dollop of custard
- A glass of cold milk
Sweet Memories: The Nostalgia of Saturday Kitchen
The Saturday Kitchen blackberry crumble cake recipe holds a special place in the hearts of many. Its simplicity and comforting nature evoke memories of cozy weekends spent watching the show and indulging in culinary delights. Whether you’re a fan of the program or simply appreciate a classic dessert, this recipe will transport you to a realm of sweet nostalgia.
Top Questions Asked
Q: Can I use frozen blackberries?
A: Yes, you can use frozen blackberries. Just make sure to thaw them and drain any excess liquid before using.
Q: How can I make the cake ahead of time?
A: Bake the cake and let it cool completely. Store it in an airtight container at room temperature for up to 3 days.
Q: Can I make the cake gluten-free?
A: Yes, use gluten-free flour in the cake batter and crumble topping.
Q: How do I know when the cake is done?
A: Insert a skewer into the center of the cake. If it comes out clean, the cake is done.
Q: Why is my cake soggy?
A: Make sure to drain any excess liquid from the blackberries before using. Over-mixing the batter can also make the cake soggy.
Q: Can I substitute other berries for blackberries?
A: Yes, you can use any other fresh or frozen berries, such as raspberries or blueberries.
Q: How can I enhance the flavor of the cake?
A: Sprinkle a teaspoon of ground cinnamon or nutmeg over the blackberries before adding the crumble. You can also add a few drops of vanilla extract to the cake batter for extra flavor.
Q: How long can I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days.
