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Peach and Blueberry Crumble Cake with Cinnamon Cream
Ingredients
  • 125g butter, softened
  • 125g caster sugar
  • 3 eggs, lightly beaten
  • 125g self-raising flour
  • 4 medium peaches (about 450g), quartered, stoned and roughly sliced
  • 150g blueberries, hulled and halved, plus extra to serve
  • 250g crème fraîche
  • 1 to 2tsp ground cinnamon
  • 2tbsp icing sugar, plus extra, to dust
  • subheading: For the crumble topping:
  • 150g plain flour
  • 100g chilled butter, diced
  • 100g caster sugar
  • 25g porridge oats
  • 75g chopped almonds
Steps
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