Apple & Sultana Crumble Cake
Preparation 20 Minutes
Cook 1 hour Minutes
Serves 8-10
Method
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Ingredients
175g butter, diced and softened to room temperature
1 cup caster sugar
2 extra large eggs
½ cup sour cream
1 cup self-raising flour
½ cup SUNBEAM Almond Meal
½ tsp mixed spice
¾ cup SUNBEAM Sultanas
1 granny smith apple, cut into 1cm dice
Crumble
½ cup rolled oats
¼ cup brown sugar
60g butter, diced
¼ cup SUNBEAM Slivered Almonds
Recipe Collection
Chocolate Hazelnut Pudding
- Place raisins, sultanas and rum in a bowl and set to one side.
- Cream butter and brown sugar, until light and fluffy. Beat in eggs one at a time beating well after each addition.
- Sift flour, mixed spice and cinnamon. Add breadcrumbs, hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
- Spray 1.7L pudding bowl with oil and line base with baking paper. Spoon mixture into bowl and top with baking paper round and lid. Place a wire rack onto the base of a large saucepan, fill with water and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up the basin. Cover and simmer for 3 hours, topping up water when needed.
- Remove from saucepan; stand for 10 minutes, before turning out.
Tip: This pudding can also be cooked in the microwave. Ensure your pudding bowl is microwave safe, cook in microwave on defrost setting for 30 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.
Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.
Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit. Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.
Repeat to make 8 stacks of biscuits.
On the prepared serving plate, arrange the biscuit stacks into a wreath shape. Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides. Refrigerate overnight, reserving remaining whipped cream.
When ready to serve, spread remaining whipped cream around the wreath. Decorate with dried fruit and nuts.
Fruit Nut Fudge Brownie
- Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
- Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
- Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
- Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
- Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.
White Christmas
Melt chopped white vegetable shortening.
Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruit, mix well.
Add melted shortening and mix thoroughly.
Press mixture into lightly greased and paper lined 28cm x 18cm x 7cm lamington tin.
Refrigerate until firm, cut into bars for serving.
Peanut Butter Bites
- Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor. Blend until a smooth, thick paste is formed.
- Divide and roll into 25 balls and place on top of skewer.
- Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
Almond Star Bread
Preheat the oven to 180℃.
To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.
Slice each piece of puff pastry into 4 x 25cm circles.
Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.
Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.
Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.
Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.
Remove from the oven, allow to cool and then dust with icing sugar, to serve.
