This layered quasi-coffee cakes is usually eaten with some coffee. But, between the delicious sweet flavor and mess it'll make when eating, it makes a perfect game-day finger snack. Or, an even better buddy food fight weapon if they're rooting for the other team!
Less than 30 mins preparation time 30 mins to 1 hour cooking time Serves 10-12
Ingredients For the berry filling
200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries all work, or mix them up)
2 tbsp cornstarch
For the crumble topping
110g/4oz plain flour
70g/2½oz cold unsalted butter
For the cake
220g/8oz plain flour
¾ tsp baking powder
½ tsp cinnamon
50g/2oz ground almonds
80g/3oz butter, melted
40g/1½oz yoghurt thinned with 2 tbsp milk
Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking sheet
In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes.
In a mixing bowl combine the sugar & the cornstarch. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.
For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture. Stir into the flour mixture just to combine. Don’t over-mix it, but watch out for big lumps of unmixed flour.
Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.
Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between.
Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.
Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown. Allow to cool then transfer the cake to a cooling rack.