So it is week 5 of the Great British Bake Off which means it is the fifth week of our Great Bloggers Bake Off!!! I was completely taken aback by the entries to the last linky – 40 in total which is amazing and all the pies were so fantastic too. I love how everyone is continuing to challenge themselves and produce some outstanding results *pats everyone on the back*
Our fourth Star Baker was Karin (Cafe Bebe) with her gluten free mini blueberry pies so a very well done to her 🙂
Anyway, back to this week and on The Great British Bake Off the contestants had to create traybakes, tuiles and biscuits. I loved Becca’s biscuit cake stand and the colour of Rob’s macaroons and that banoffee style salted millionnaires shortbread looked tempting. I am also glad that I did not decide to make tuiles this week – I think I would have failed miserably!
I decided to go with a traybake for my GBBO entry. I had some apples given to me and having picked some blackberries at the weekend, I opted to make some apple and blackberry crumble slices. So here is my bake off.
- **Crumble Topping**
- 25g self raising flour
- 25g unsalted butter
- 2 tbsp demerara sugar
- 1 tsp cinnamon
- 2 tsp ground almonds
- **For The Sponge**
- 175g self-raising flour
- 175g unsalted butter at room temperature
- 175g demerara sugar
- 1 tsp cinnamon
- 3 eggs
- 2 tsp elderflower cordial
- 200g peeled and chopped apple (I used eating apples)
- 100g blackberries
- Heat oven to 180C/160C (fan)
- Grease and line the base of a 23cm square tin.
- **For the crumble mix:
- Put the flour and the butter with the demerara sugar, almonds and cinnamon in a bowl.
- Rub between your fingers until it resembles damp breadcrumbs.
- Put to one side
- **For the sponge
- Place the butter and demerara sugar in a bowl and cream together until pale
- Add the flour, cinnamon, eggs and elderflower cordial and then beat until well combined. Lightly fold in half the apples and blackberries
- Pour into the tin
- Scatter the remaining apples and blackberries over the top and then the add the crumble mixture to cover the fruit.
- Bake for about 45-50 minutes until cooked all the way through
- Allow the traybake to cool before removing from the tin and cutting into 12 pieces
These are really moreish – a cross between a crumble and a cake, so could be served as a dessert with lashings of custard or cream or just as a cake with a cup of tea. It is very moist and the crumble topping adds some great texture to each bite. On the second day I kept these in the fridge in a tupperware tub with a lid and it kept for 4 days. This would work equally well with other fruits like plums, blueberries or maybe pears. Yummy!
Now it is your turn
Please note, that although this is for fun, there are a few rules that Helen Hollywood and myself, Jenny Berry, would appreciate you following
**RULES** **all recipes must be a new post and not an old one linked up
**all recipes must fit the themes set by that week’s Great British Bake Off episode
**all entries must carry the GBBO badge (designed by Annie – thank you)
**all entries must also carry a link to Helen and myself please http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and http://www.mummymishaps.co.uk/category/gbbo
**all entries must be linked up on either mine or Helen Hollywood’s blog by 8pm each Sunday night (click on our GBBO badges to find the linky posts)
>>To co-incide with the linky and TV show finale, Helen Hollywood and myself, Jenny Berry, will be hosting a fabulous give away with some baking goodies. We hope the bloggers who take part in the begining will still be around to be entered into this!! One condition to be entered into the prize draw at the end of the linky (and TV show) is that each blogger must ensure they have linked up at least 6 GBBO blog posts – we want committment people!!! It will be a great prize too – more details to follow.<<