Ingredients
1 ½ cups plain flour
1 tsp baking powder
¼ tsp of salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla
Rind and juice of 1 yuzu
1 punnet of blackberries halved
Crumble topping
¼ cup plain flour
¼ cup brown sugar, lightly packed
2 tbsp unsalted butter, melted
¼ cup sliced almonds
Method
- Preheat oven (fan forced) 160oC.
- Grease 22cm springform pan or round baking dish.
- Whisk flour, baking powder and salt.
- In a separate bowl, beat butter, sugar and yuzu zest until light and creamy.
- Scrape the sides of the bowl and add eggs, sour cream, vanilla and Yuzu juice. Beat medium speed until combined.
- Add dry ingredients and stir until combined.
- Pour into the prepared greased pan.
- top with halved blackberries, by pushing gently into the top.
Crumble topping
- Mix flour and brown sugar together with a fork until combined.
- Add melted butter and mix with fork til crumbs form.
- Sprinkle over top of blackberries.
- Sprinkle almonds evenly over the crumble and berries.
Bake for 35 mins until golden and cooked in the centre.