Bublanina with Summer Fruit and Crunchy Crumble
·Whip the eggs
Whip the eggs together with the cane sugar in a stand mixer fitted with the whisk attachment. Beat until the mixture thickens and turns pale and airy.
Add the melted fat
Add the melted margarine (hera) and milk. Whisk again until all the ingredients are combined.
Make the batter
Thoroughly mix the baking powder into the flour. Sift it into the prepared mixture in the stand mixer. Mix again until you have a smooth batter.
Grease and dust the tin well
Grease the cake tin with margarine and dust it with fine plain flour. Work carefully so that no spot is left dry, otherwise the bublanina may stick.
Add the fruit
Pour the batter into the tin and smooth the surface. Scatter the fruit over the top – fresh or frozen.
Make the crumble
Rub together the sugar, fine oats and margarine, ideally by hand, until you get a crumbly mixture. Add most of the sliced almonds and mix again. Sprinkle the crumble evenly over the fruit, then scatter the remaining almond flakes on top.
Bake
Bake in an oven preheated to 180 °C for 45 minutes. Leave to cool completely.
