Apple and Blackberry Kuchen
| Published: 29th August 2007 15:58 |
Serves: 8
Preparation Time: 30 minutes, plus rising time
Cooking Time: 35 minutes
Ingredients
For the base
400g strong white flour
½ tsp Salt
50g caster sugar
3g easy-blend dried yeast
2 eggs
1/2 tsp vanilla essence
Zest of 1 lemon
½ tsp ground cinnamon
125ml warm milk
50g unsalted butter, melted
For the glaze
1 egg, beaten
1 tbsp milk
½ tsp ground cinnamon
For the fruit topping
1 small Bramley apple, peeled and sliced
200g Blackberries
1/2 lemon, grated zest
For the crumble
50g self-raising flour
25g ground almonds
½ tsp ground cinnamon
50g unsalted butter
2 tbsp caster sugar
2 tbsp Demerara sugar
25g flaked almonds
Method
1. Mix the flour, salt, sugar and yeast into a bowl. Beat 2 eggs and combine with the vanilla essence, lemon zest, cinnamon, melted butter and warmed milk. Stir this liquid into the flour and mix well until it comes together. Knead by hand for 5 minutes, until the dough is smooth.
2. Cover the dough with a tea towel and leave in a warm place for about an hour, until it doubles in size.
3. Once risen, knock the dough back and knead lightly for a few minutes, and use to line the base of a 30cm x 20cm baking tin. Leave for 15-20 minutes until it starts rising again. Combine the egg, milk and cinnamon for the egg wash and brush over the base. Preheat the oven to 200oC/gas 6.
4. Arrange the apple and blackberries over the dough base.
5. For the crumble combine the self raising flour and add the ground almonds, cinnamon and butter in a large bowl. Rubbing the mixture between your fingertips until the mixture resembles a crumble. Stir in the sugar and flaked almonds.
6. Sprinkle the crumble mixture over the top of the fruit. Bake in the oven for 15 minutes. Turn the oven down to 180oC/gas 4, and cook for a further 20 minutes.
7. Serve hot or cold with cream.
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