Stone fruit & ginger crumble cake

Name: Stone fruit & ginger crumble cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 400 g stone fruit, stones removed (we used 2 nectarines and 2 peaches); 3 tbsp stem ginger preserve

The trick for Honey & Co's recipe is using one dough for the base, then topping it with juicy summer stone fruits and crumbling the remaining dough over the top to bake as a crispy streusel topping. It works well with extra soured cream on the side, or topped with a scoop of vanilla ice cream.

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Vegetarian

Serves10
CourseDessert
Prepare15 mins
Cook1 hr 5 mins
Total time1 hr 20 mins
PlusPreparation time 15 minutes + cooling

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400g stone fruit, stones removed (we used 2 nectarines and 2 peaches)
3 tbsp stem ginger preserve

For the dough

180g golden caster sugar
200g salted butter, melted, plus a little extra for greasing
1 British Blacktail Medium Free Range Egg
100g soured cream
1 unwaxed lemon, zest
1 tbsp ground ginger
400g wholemeal spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda

Preheat the oven to 180ºC, gas mark 4. Make the dough by mixing all the ingredients together in a bowl to form a ball. Transfer 300g to another bowl.
Lightly grease the base of a 23cm round tin and line with baking parchment. Press the remaining dough lightly into the tin – don’t pack it too hard.
Cut the fruit into large dice and mix with the ginger preserve. Spoon the fruit over the top of the pressed batter in the cake tin. Crumble the reserved 300g dough over the top of the cake, leaving some of the fruit still visible.
Place in the oven and bake for 1 hour-1 hour 5 minutes. This is hard to test, as the fruit in the middle makes it feel quite soft, even when fully baked. The best way is to press it a bit in the middle and see if it feels firm. Allow to cool a little in the tin, then serve.

Typical values per serving when made using specific products in recipe