Cakes

Cardamom and orange crumble cake

  • Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
  • Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.
  • Pour or spoon the mixture into the tin, smooth the top. Make the topping by combining the self-raising flour, brown sugar, pecan nuts and butter and rubbing with your fingertips until the mixture is crumbly. Sprinkle evenly over the top of the uncooked cake, pressing down lightly.
  • Bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
  • Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

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Details

  • Serves 8
  • Preparation 10 mins
  • Cooking 50 mins

Ingredients

  • An easy variation on the basic<a href="/Food/Recipes/DontBeAfraidCake"> vanilla cake recipe</a>
  • 175g (6oz) margarine or
  • softened butter
  • 175g (6oz) caster sugar
  • 3 large eggs
  • 175g (6oz) self-raising
  • flour, sifted
  • 1tsp baking powder
  • ½ tsp ground cardamom
  • Grated rind of an orange
  • pinch of salt
  • For the crumble topping
  • 50g (1¾oz) of self-raising flour
  • 50g (1¾oz) of brown sugar
  • 50g (1¾oz) of roughly chopped pecan nuts
  • 50g (1¾oz) of butter

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