Apple & Blackberry Crumble Cake

• 130 grams Blackberries
• 2 small Apples
• 60 grams Cake flour
• 80 grams Almond powder (poudre d'amande)
• 1 large handful Sliced almonds
• 80 grams Sugar
• 80 grams Butter
• 2 Eggs
• 1 1/2 tsp Baking powder
• 1 few drops Almond extract (optional)
• 70 grams Cake flour
• 40 grams Butter
• 3 tbsp Sugar (I use brown sugar)
• 1 tsp Cinnamon powder

1. Lightly grease the cake pan with butter (not listed in ingredients) and dust with flour (not listed).
2. Or line the pan with parchment paper.
3. Leave the butter and eggs at room temperature.
4. Peel the apple and chop into thick chunks.
5. Add the ingredients to a bowl and use a fork to mix it together until crumbly.
6. Refrigerate until ready to use.
7. In a separate bowl, cream the butter and sugar together.
8. Mix with a whisk until it turns a white color.
9. Add the eggs one at a time and mix in well.
10. Add the almond extract.
11. Sift the almond powder, flour, and baking powder into the bowl and use a rubber spatula to combine.
12. When the batter is still a little bit powdery, add 2/3 of the blackberries and 2/3 of the apples.
13. Roughly stir in.
14. Pour the batter into the cake pan and use a rubber spatula to level out the surface.
15. Top the batter with the remaining fruits and gently push them in.
16. Add the almond slices to the crumble mixture from Step 3.
17. Use your hands to gently squeeze the mixture together and then break it apart.
18. Scatter over the top of the cake batter.
19. Bake for 45 minutes at 180C.
20. It's finished once a skewer can be removed cleanly.
21. Place the cake on a cooling rack to cool thoroughly.
22. Then cut and enjo

blackberries, apples, flour, almond powder, handful, sugar, butter, eggs, baking powder, flour, butter, sugar, cinnamon powder

Taken from cookpad.com/us/recipes/144779-apple-blackberry-crumble-cake (may not work)