ANZAC crumble with apples and blue berries

https://www.newworld.co.nz/recipes/desserts/anzac-crumble

https://www.everydaymadefresh.com/blueberry-apple-crumble-2/


I combined these two recipes. Blue berry apple underneath. Anzac cookie dough on top.  Wish us luck in eating it.

Pimms Cake

Ingredients:

• 11 oz soft unsalted butter
• 9 oz sugar
• 11oz self-raising flour
• 4 eggs
•  2  egg yolks (reserve the whites for the frosting)
• zest of 2 large oranges
• 5 oz dried apricots chopped

The syrup

• 1 1/4cups Pimm’s
• 3 oz sugar

The buttercream

• 2 medium egg whites
• 3 oz sugar
• 7 oz butter
• 2-3 tspn Pimms
• mint leaves chopped
• 2 large oranges diced
• 10 oz strawberries
• 2 inches of cucumber

 

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Make up to the end of step 5 up to a day ahead. Store in an airtight container. 

Preheat the oven to 350°F,  Grease and line a 9 x 11in rectangular tin with baking paper.
Tip all of the cake ingredients into the bowl of a mixer and beat for 2 minutes, until smooth. Pour the batter into the prepared tin and level with a palette knife.
Bake on the middle shelf of the preheated oven for about 40-45 minutes, or until well risen, golden and a skewer inserted into the middle of the cake comes out clean. 

Syrup
 Put the Pimm's and  sugar in a small pan over a low heat. Stir to dissolve the sugar. Once the sugar has dissolved, increase the heat and bring to a boil. Boil for 7 minutes until syrupy and reduced by half, then pour the syrup into a small measuring jug.

Using a skewer, poke holes all over the warm cake, then pour 100ml of the syrup over and leave the cake to cool completely on a wire rack.
Set aside the remaining syrup. 

the buttercream.
Place the egg whites and caster sugar into a large, heatproof bowl over a pan of simmering water – ensuring the water doesn't touch the bowl. Using an electric whisk, whisk until the sugar dissolves in the egg whites. Test by rubbing some of the mixture between your thumb and index finger – you shouldn't be able to feel any sugar granules, and it should feel warm.
Take the bowl off the pan and continue to whisk for 3-4 minutes on high speed. The bowl should be cool to touch at the end of this.
Ensure the bowl is cool enough for the butter not to melt when you start adding it to the meringue.
Reduce the speed to medium and start adding the butter, one piece at a time, allowing each cube to be incorporated before adding the next. After half the butter has been added, the mixture may look curdled. But keep adding the butter and the buttercream will come together. This will take around 4-5 minutes. Continue to whisk until the buttercream is light and fluffy. Then add the Pimm's and chopped mint to taste.
Cover the top of the cold cake with the prepared buttercream.

Toss the oranges, strawberries and cucumber with the remaining Pimm's syrup and sprinkle over the top of the cake with the extra mint leaves just before serving.

Adapted from

https://www.sainsburysmagazine.co.uk/recipes/traybakes/pimms-cup-traybake
 

https://www.thecookierookie.com/raspberry-moscow-mule-cake/
 

RASPBERRY MOSCOW MULE CAKE

COURSE: DESSERT

CUISINE: AMERICAN

PREP TIME: 10 MINUTES

COOK TIME: 1 HOUR

TOTAL TIME: 1 HOUR 10 MINUTES

SERVINGS: 8

CALORIES: 480KCAL

AUTHOR: BECKY HARDIN - THE COOKIE ROOKIE

RASPBERRY CAKE makes life a little bit sweeter! This cake is inspired by one of my fave drinks, the Moscow Mule. It's made with fresh raspberries, ginger beer, a raspberry moscow mule simple syrup, and a fresh lime glaze.

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INGREDIENTS

FOR THE CAKE

• 1 ½ cups 3 sticks unsalted butter, room temperature
• 2 ¾ cups sugar
• 5 large eggs room temperature
• 3 cups sifted cake flour
• 1 tablespoon pure vanilla extract
• ½ teaspoon salt
• 1 cup Crabbie's Scottish Raspberry Ginger Beer
• 1 pint fresh raspberries

FOR THE SIMPLE SYRUP

• ½ cup Crabbie's Scottish Raspberry Ginger Beer
• ½ cup sugar
• ¼ cup freshly squeezed lime juice

FOR THE FRESH LIME GLAZE

• 1 ½ cups powdered sugar
• 4 tablespoons freshly squeezed lime juice
• zest from one lime

INSTRUCTIONS

TO MAKE THE CAKE:

• Preheat your oven to 315 degrees F. Lightly flour a 6 cup bundt cake pan or spray with nonstick spray.
• In the bowl of a stand mixer, use the paddle attachment to combine the sugar and butter. Cream together for 5-7 minutes or until the butter is pale and fluffy.
• Add in the eggs, one at a time. Mix for about 30 seconds in between one egg. You may need to scrape down the sides in between eggs as well. Add in the vanilla and salt.
• Reduce the speed to just above low and add the flour in one cup at a time. Once combined (be careful not to over mix), add in the ginger beer slowly so it doesn't splash up. Turn off the mixer and set aside.
• Add the raspberries to the bottom of the bundt cake pan, spreading them out to cover the bottom.
• Pour the cake batter over the raspberries and smooth out the top.
• Bake for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool for at least 10 minutes. One the cake is cooled, transfer to a plate and set aside. Once cooled to room temperature, poke all over with a fork. Pour the simple syrup over the cake, the more the better! Then pour on the lime glaze. Top with fresh whipped cream and strawberries to serve. Enjoy! (see below for how to make simple syrup and glaze)

FOR SIMPLE SYRUP:

• Heat a small sauce pan over medium high heat. Add in the ginger beer, sugar, and lime juice, stir to combine. Allow the mixture to come to a light boil and then reduce to a simmer. Simmer for 5-7 minutes or until the syrup is slightly reduced.

FOR LIME GLAZE:

• In a medium bowl, stir together the powdered sugar and lime juice. Once combined, stir in the lime zest.
• Enjoy!