Hello my dears! So many things to do and so little time… I have been busy with a couple of projects lately, like Australian permanent residency and New York & Melbourne trips just to name a few… from the latest two projects I will be very soon start a brand new series by the way, stay tuned!

Today we celebrate the Queen’s Birthday, and to celebrate Elizabeth I decided to go classic and prepare a nice tea cake, comforting but not too sweet. Why a tea cake? Well, tea is always a solution… do you need a break? A nice fruit tea will help you relax with the ipnotic effect of the colour spirals reaching the top of the cup. Do you feel unwell? Nonna’s remedy was always a nice cup of English Breakfast with lemon and a touch of sugar. Do you want to feel cozy and relax with your other half? My current favourite is Blue Mountains, a black tea with flowers and vanilla. After all, here down under it is winter, and despite it never gets under 7º, the lack of heating system inside, well, takes its toll.

Let’s not hesitate further! The recipe was inspired from Cath Kidston Teatime book, with, as usual, personal adaptations. I really hope you enjoy!

Ingredients

• 2 medium apples (I used Pink Lady)
• 250g blackberries
• 170g brown sugar (light muscovado is preferable)
• 1/2 lemon juice
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 200g unsalted butter, softened
• 4 medium eggs
• 300g white flour
• 4 tsp baking soda
• 1/2 tsp powdered vanilla

For the crumble topping:

• 140g flour
• 40g butter in cubes
• 40g sunflower oil
• 50g brown sugar (again muscovado)
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• zest of 1/2 lemon
• zest of 1/4 orange

First of all, don’t get scared, lots of ingredients but I am sure most of them are already in your kitchen.

Secondly, start by heating the oven, 160º and then grease a springform tin and line the bottom with baking paper.

Then, let’s start with the crumble: mix the flour with the spices, the zests and the butter, and incorporate the butter so it looks like breadcrumbs. You’ll need to add the oil as well so the crumbs get bigger, then set aside.

Cut the apples in small cubes, add the blueberries and macerate with the lemon juice, the spices and 2 tbs of sugar. Set aside.

In a mixing bowl, beat the butter with the remaining sugar until pale. Now, make sure the all block of butter is softened, or it won’t incorporate well with the eggs. Once added the flour it gets better anyway, but I warned you: don’t underestimate the temperature. Once pale and fluffy, add the eggs one at the time, beating well at each time. Finally, add the flour and the baking soda well sifted together. The mixture should be smooth and creamy like. Incorporate the fruits (liquid included) and mix well (be delicate!). Transfer in the greased tin, even it out with a spoon and then distribute evenly the crumble on top.

Cook for 1h and 20 minutes: the cake is ready when the crumble is nice and golden and a skewer inserted into the centre comes out clean. Once ready, let it cool down for 15 minutes in the tin. Then, make sure than the cake edges are well separated from the tin, and open carefully the spring. Again, be gentle or the cake will break. Leave it on a wire rack to cool completely, or eat it warm (I prefer the latter) with a nice cup of black tea and no sugar.

Tea and cake won’t solve the problems of the world, but will make you feel better for a bit. All my love to you guys!