SERVES 8
PREPARATION 10 MINS
COOKING 50 MINS
An easy variation on the basic
vanilla cake recipe 175g (6oz) margarine or
softened butter
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising
flour, sifted
1tsp baking powder
½ tsp ground cardamom
Grated rind of an orange
pinch of salt
For the crumble topping
50g (1¾oz) of self-raising flour
50g (1¾oz) of brown sugar
50g (1¾oz) of roughly chopped pecan nuts
50g (1¾oz) of butter
1. Heat the oven to 180C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top.
Make the topping by combining the self-raising flour, brown sugar, pecan nuts and butter and rubbing with your fingertips until the mixture is crumbly. Sprinkle evenly over the top of the uncooked cake, pressing down lightly.
4. Bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
5. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
TIPS
Using margarine, rather than butter, works really well for this cake and saves you the bother and time of having to soften the butter before you start.
Don't be tempted to open the oven before 40 minutes - you'll regret it!
Put the cake in an airtight container and it can be stored for up to 2 days.