Helen Goh’s nectarine and blueberry crumble cake

Name: Helen Goh’s nectarine and blueberry crumble cake
Cook time: 1 h 30 min
Yield: 6-8
Cuisine: Modern Australian
Ingredients: 180g plain flour; 1½ tsp baking powder; ¼ tsp salt; 180g unsalted butter, diced, at room temperature, plus 10g extra, softened; 130g caster sugar; zest of 1 lemon; 3 eggs, plus 1 egg white; 1 tsp vanilla essence; 4 ripe nectarines, stoned, halved and sliced 1-2cm thick; 250g blueberries; pouring cream, to serve

Helen Goh

February 18, 2021

This crumble cake works with many combinations of fruit.William Meppem

Time:1-2 hoursServes:6-8

I love the conviviality of this gorgeous, homely cake, baked in a casserole dish and served directly to the table while still warm. The fresh fruit is folded into the batter and forms juicy pockets as it bakes, while the crumble topping offers a sweet, buttery crunch. Almost any fruit can be used – peaches and raspberries are a fine combination, or try apples with plums when the weather turns autumnal.

Ingredients

180g plain flour
1½ tsp baking powder
¼ tsp salt
180g unsalted butter, diced, at room temperature, plus 10g extra, softened
130g caster sugar
zest of 1 lemon
3 eggs, plus 1 egg white
1 tsp vanilla essence
4 ripe nectarines, stoned, halved and sliced 1-2cm thick
250g blueberries
pouring cream, to serve

For the crumble topping

90g plain flour
40g light brown sugar
40g demerara sugar
1 tsp ginger powder
⅛ tsp salt
75g unsalted butter, diced, at room temperature
60g almonds, roughly chopped

Method

Step 1
Begin by preparing the crumble topping: place flour, sugars, ginger powder and salt into a medium bowl and whisk to combine. Add the cubes of butter and use your fingertips to rub them into the flour until the mixture resembles wet sand. Mix in the chopped almonds, then set the bowl aside.
Step 2
Preheat oven to 175C fan-forced (195C conventional). Grease a large, deep ovenproof dish, approximately 25cm in diameter, with the extra 10g butter and set aside somewhere cool.
Step 3
For the batter, sift flour, baking powder and salt into a small bowl. Place the butter, sugar and lemon zest in the bowl of a cake mixer and beat with the paddle attachment on medium-high speed until light and creamy. Add the 3 eggs, one at a time, beating well after each addition – the mixture will appear curdled but don't worry, it will come together again. Scrape down the bowl with a silicone spatula, then add the egg white and vanilla essence. Beat for a few seconds to incorporate, then add the sifted dry ingredients in three batches, mixing on low speed until just combined. Remove the bowl from the cake mixer and gently fold in nectarine slices and blueberries.
Step 4
Scrape the mixture into the prepared dish and smooth over the top with the back of a spoon. Scatter the prepared crumble evenly on top, then bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the middle comes out clean.
Step 5
Serve warm, scooping out portions at the table, and top with cold pouring cream.