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Cooking
Summer Fruit Bubblanina with Crunchy Crumble
· 8 servings
Whisk the eggs
Whisk the eggs 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 fat
Add the melted baking fat and milk. Keep whisking until everything is well combined.
Make the batter
Thoroughly mix the baking powder into the flour. Sift it into the mixture in the stand mixer and mix again until you have a smooth batter.
Grease and flour the tin thoroughly
Grease the cake tin with baking fat and dust it with plain flour. Work carefully so that not even a small patch is left uncovered, otherwise the bubblanina 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 baking fat, ideally by hand, until you get a crumbly mixture. Stir in most of the flaked almonds. Sprinkle the crumble evenly over the fruit, then scatter the remaining flaked almonds over the top.
Bake
Bake in an oven preheated to 180°C for 45 minutes. Let it cool before serving.