Apple and Blackberry Kuchen
| Published: 7th September 2007 11:19 |
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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