Crunchy crumble on the top, rich sponge on the bot­tom, fruity jam in the middle. Easy to make and most deli­cious! Replace the apricot with any jam of your choice, works best with slightly tart jam. You can also use fresh fruit like rhu­barb or cherries.

Cooking time: ~1 hour

Ingredients:

• 3 tbs Apricot Jam

Sponge base

• 110g Butter
• 110g Sugar
• 110g Plain Flour
• 2 Eggs
• 1½ tsp Baking Powder
• 1 tbs Milk

Crumble

• 60g Flour
• 50g Butter
• 50g Brown Sugar
• 1 tsp Cinnamon

Method:

1. Take but­ter out of fridge about an hour before bak­ing to allow it to soften
2. Preheat oven to 180°C

Crumble:

3. Measure all ingredi­ents for the crumble into a bowl
4. Use the tips of your fin­gers to rub the but­ter into the flour and sugar until mix­ture resembles bread crumbs
5. Set aside

Sponge base:

6. Sieve the flour and bak­ing powder into a bowl
7. Add the but­ter, sugar, milk and eggs
8. Whisk together until the mix­ture is pale and creamy

Build cake:

9. Pour the sponge mix­ture into a greased and floured cake tin (Ø~22cm)
10. Level with a palette knife or spoon
11. Spread the jam on top of the sponge mixture
12. If using fresh fruit, mix the fuit with some sugar before adding.
13. Sprinkle the crumble mix on top
14. Bake in oven for 35–40 min or until a skewer inser­ted into the cake comes out clean