Gourmet Peach and Apricot Crumble Cake
A delightful crumble cake featuring a blend of peaches and apricots with a sweet, buttery crumble pastry. This cake is perfect for summer, combining the juicy flavors of mixed fruits with the crispy texture of amaretti biscuits and a touch of cinnamon. Easy to make, this cake is ideal for special occasions or everyday treats.
Ingredients
For the Crumble Pastry
- 300 g flour for crumble pastry
- 90 g sugar for crumble pastry
- Cinnamon to taste, for crumble pastry
- 1 egg for crumble pastry
- 1 pinch salt for crumble pastry
- 120 g butter for crumble pastry, cold and cubed
- 1 lemon zested, for crumble pastry
- 1 sachet baking powder for crumble pastry
For the Fruit Filling
- 500 g mixed fruit (peaches and apricots) diced
- 1 tbsp potato starch for fruit filling
- 1 tbsp lemon juice for fruit filling
- 30 g butter for fruit filling
- 40 g sugar for fruit filling
- Cinnamon to taste, for fruit filling
- 5-6 amaretti biscuits crumbled, for fruit filling
To Decorate
- Powdered sugar as needed, to decorate
Instructions
Prepare the Fruit Filling
- In a saucepan, combine the diced peaches and apricots, sugar, potato starch, cinnamon, butter, and lemon juice.
- Cook over medium heat for 5-6 minutes until the fruit softens and the mixture thickens slightly. Remove from heat and let it cool.
Make the Crumble Pastry
- In a food processor or a large bowl, mix the flour, baking powder, butter, egg, sugar, cinnamon, lemon zest, and a pinch of salt.
- Pulse or knead until the mixture forms coarse crumbs.
Assemble the Cake
- Line a 20 cm cake tin with baking paper.
- Pour half of the crumbly dough into the bottom of the tin and press gently.
- Sprinkle the crumbled amaretti biscuits over the dough.
- Add the cooled fruit filling on top, spreading it evenly.
- Cover the fruit with the remaining crumble dough, pressing lightly.
Bake
- Preheat the oven to 180°C (static mode).
- Bake the cake for about 40 minutes or until the top is golden brown.
Cool and Decorate
- Once baked, allow the cake to cool completely before removing it from the tin.
- Dust with powdered sugar before serving.
Notes
- Allow the fruit filling to cool before assembling the cake to prevent the dough from becoming soggy.
- You can substitute peaches and apricots with other seasonal fruits.