Apple & Rhubarb Crumble Cake
For the cake
175g self-raising flour
175g caster sugar
3 medium free range eggs
60ml Yorkshire Wolds Apple & Rhubarb Juice
150g British apples, we used 2 small Braeburns - peeled, cored and chopped and then weighed
50g rhubarb, cut into chunks
For the crumble topping:
50g porridge oats
85g plain flour
75g caster sugar
50g golden syrup
Icing sugar, for dusting
Preheat your oven to 160C / 140C fan / Gas Mark 3.
Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line a 20cm circular cake tin and pour in the batter.
Place the prepared fruit across the cake mixture ensuring it does not sink.
Make the crumble topping by mixing all the ingredients together and then gently place on top of the fruit.
Pop in the oven and bake for 1 hour 15 minutes. Check how your cake is baking after 1 hour, and if starting to brown on top, cover with foil for the remaining cooking time. Test the cake with a skewer and if it doesn't come out generally clean of cake mixture pop back in the oven for a further 5 minutes at a time. Our cake cooked for a total of 1 hour 15 minutes, but this can alter depending on your dish and oven temperature.
Remove the cake from the oven and leave to cool in the tin. When ready to serve, dust with a generous layer of icing sugar and enjoy a slice (or two!)