Spiced British Bramley Apple & Elderflower Crumble Traybake
Makes 24 squares
- 225g butter, soften
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 4 tbsp elderflower cordial
- 3 Bramley apples, peeled, cored and cut into 1cm cubes
For the Topping
- 150g plain flour
- 75g butter, cubed
- 50g Demerara sugar
Cream together the butter and sugar until light and fluffy. Add the egg and beat until fully incorporated. Fold in the self-raising flour, spices and elderflower cordial. Place the cake mixture into a half size roaster lined with greaseproof paper.
Sprinkle the chopped apple over the cake mixture ensuring there is an even coverage across the whole cake.
To make the crumble topping, rub together the plain flour and butter until the mixture resembles breadcrumbs. Stir through the Demerara sugar. Spoon the crumble mix over the apples, ensuring you fully cover the apples, and can no longer see them.
2 Oven AGA: Place the roaster on the grid shelf set on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Bake for 40-45 minutes until the cake springs back when touched and a skewer is clean when removed. Change the cold plain shelf for another cold plain shelf after 30 minutes, to maintain the cooler temperature within the roasting oven.
3, 4 and 5 Oven AGA: Place the roaster on the fourth set of runners in the Baking Oven. Bake for 40-45 minutes until the cake springs back when touched and a skewer is clean when removed.
Remove from the oven, and allow to cool slightly before removing from the roasting tray, and allowing to cool fully. Cut into 24 pieces
Tip: If you don’t have a second cold plain shelf, a large roasting pan will have the same effect.
By Alexandra Dibble
AGA Rangemaster Group Home Economist