Serves 8-10
Preparation time : 20 minutes
Cooking time : 35-40 minutes
Tools : K Beater
Ingredients
250g (9oz) self-raising flour
5ml (1 tsp) ground cinnamon
175g (6oz) butter, cubed
115g (4oz) caster sugar
75g (3oz) ground almonds
1 egg
4 fresh peaches, halved, stoned and sliced
175g (6oz) fresh cherries, stoned, or fresh raspberries
10ml (2 tsp) cornflour
Method
1 Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm (9 inch) spring-form cake tin. Place the flour, cinnamon and butter in the Kenwood Bowl. Using the K Beater on minimum speed mix together until the mixture starts to stick together.
2 Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not over-mix.
3 Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the K Beater mix to a dough.
4 Transfer to the prepared tin and using a metal spoon press over the base and about 2.5cm (1 inch) up the sides of the tin.
5 Toss the peaches and cherries or raspberries with the cornflour and place in the tin.
6 Sprinkle over the reserved crumble mixture and bake for 35-40 minutes, or until golden. Leave to cool for 30 minutes then remove from the tin and place on a wire rack to cool completely.