QUICK LISTEN - BSF (From Ep 388)

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream.