Spiced Crumble Cake

with Orange Cream

Two classic desserts are combined to form this indulgent crumble cake. It's wonderfully spiced with cinnamon and finished with a delicate orange cream

INGREDIENTS

Serves 12

Topping

100g plain flour

70g ground almonds

50g light brown soft sugar

100g demerara sugar

1 tsp cinnamon

115g cold salted butter, cubed

For the cake

115g salted butter, softened

100g caster sugar

2 large eggs, lightly beaten

1 tsp vanilla bean paste

210g plain flour

½ tsp baking powder

½ tsp cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

125ml soured cream or yoghurt

150g dried cranberries

Orange cream

200ml double cream

½ tsp vanilla bean paste

Zest of 1 large orange

1 tbsp of icing sugar

Juice of ½ an orange

  1. For the topping, place everything into a large bowl. Rub in the butter until the mixture resembles bread crumbs. Place into the fridge to chill.

  2. Preheat the Miele oven to Fan Plus, 170°C. Grease and base line the Miele round baking tray with non-stick paper.

  3. For the cake, place the butter and caster sugar into another large bowl. Whisk using an electric hand whisk until pale and fluffy.

  4. Gradually and slowly add the eggs, followed by the vanilla bean paste.

  5. In another bowl, mix the flour, baking powder, cinnamon, nutmeg and ground ginger. Fold this into the wet mixture, followed by the soured cream or yoghurt and dried cranberries.

  6. Tip the cake mixture into the lined Miele round baking tray. Sprinkle the top of the cake with the chilled topping.

  7. Place onto a baking tray into the preheated oven. Bake on Fan Plus, 170°C for 25-30 minutes.

  8. For the orange cream, whisk together all of the ingredients until soft peaks form.

  9. Remove the cake from the oven and leave to slightly chill. Serve with a spoonful of the orange cream.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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