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Caramel & Blueberry Crumble Cake Recipe | Great British Food Magazine

Caramel & Blueberry Crumble Cake

Caramel & Blueberry Crumble Cake

Caramel & Blueberry Crumble Cake

As the cold weather sets in, cravings for wholesome and hearty food sets in. This cake nods to the warm sweet flavours of caramel and the sharp notes of blueberry. The crumble scattered between each layer brings a crunchy texture to the cake and is reminiscent of a hearty crumble that we all love around this time of year.

Recipe and photos by: Little House Kitchen www.littlehousekitchen.co.uk @LittleHKitchen

For all your flavourings visit Foodie Flavours

Caramel & Blueberry Slice

caramel & blueberry slice2

 

 

    Ingredients

    Crumble

  • 50g Melted Butter
  • 30g Light Brown Sugar
  • 100g Oats
  • 1 TBSP Golden Syrup
  • Blueberry Sponge

  • 330g Butter
  • 300g Caster Sugar
  • 30g Light Brown Sugar
  • 330g Self Raising Flour
  • 1 ½ TSP Baking Powder
  • 6 Eggs
  • 100g Frozen Blueberries
  • 1/2 TSP Blueberry Foodie Flavours Flavouring
  • Caramel Frosting

  • 150g Butter
  • 300g Icing Sugar
  • 1 TBSP Milk
  • 3 drops Caramel Foodie Flavours Flavouring
  • Blueberry Sauce

  • 50g Frozen Blueberries
  • 3 TBSP Water
  • 1 TBSP Caster Sugar
    Method
  • Crumble
  • To make the crumble bring together all the ingredients in a food processor until they are just combined, making sure that the oats stay whole.
  • Tip the crumble out onto a baking tray lined with greaseproof paper. Spread out the crumble and then bake at 170C for 10 minutes.
  • Once cooked leave on the tray to cool.
  • Sponge
  • Place the butter and sugar into a mixing bowl and beat together until creamy and lightened in colour.
  • Sieve in the flour and baking powder and then add in the eggs.
  • Beat the ingredients together until well combined, this will take around two – three minutes.
  • Add the blueberries and the blueberry flavouring to the mixture and beat together gently for one minute.
  • Divide the mixture between three lined and greased 8” sandwich tins and bake at 170C for 25 minutes until golden brown and an inserted skewer comes out clean.
  • Once baked transfer the sponges onto a cooling rack and leave to cool completely.
  • Blueberry Sauce
  • To make the blueberry sauce place the blueberries, water and sugar into a pan and place on a medium heat. Bring the mixture to a boil and then bring it down to simmer for a couple of minutes.
  • Place a sieve over a bowl and pour the blueberry mixture into the sieve. Leave the mixture to drain into the bowl and then remove the sieve and leave the blueberry sauce to one side to cool.
  • Caramel Frosting
  • To make the caramel frosting place the butter and icing sugar into a mixing bowl and whisk together until smooth. Add in the milk and caramel flavouring and whisk together for five minutes until smooth and light.
  • Place 20g of the caramel frosting inside a piping bag with a star nozzle attached.
  • Cake Assembly
  • To assemble the cake place one layer top side down (so the bottom is showing) onto a cake board or plate. Layer the sponge with some of the caramel frosting and then sprinkle over some of the crumble and then drizzle over some of the blueberry sauce.
  • Repeat the step with the next layer.
  • Place the final layer on top and then spread the remaining caramel frosting over the top and sides of the cake. To make the frosting around the outside smooth, use a pallet knife or a cake scrapper and press around the side of the cake to take away any excess frosting.
  • Using the caramel frosting inside the piping bag, pipe rosettes around the top of the cake.
  • Place a handful of crumble in the middle of the cake and then drizzle over some of the blueberry sauce to finish.
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