Preparation time: 15 minutes
Cooking time: 40 minutes
150g (5 oz) Stork block
225g (8 oz) caster sugar
Zest of 1 lemon
2 medium eggs, beaten
2 tablespoons milk
225g (8 oz) self-raising flour
85g (3 oz) sultanas
225g (8 oz) eating apples and/or pears, peeled, cored and sliced
For the crumble:
100g (3 ½ oz) plain flour
75g (2 ½ oz) Stork block
75g (2 ½ oz) demerara sugar
1 teaspoon ground cinnamon
Cream Stork, sugar and lemon zest until light and fluffy.
Add eggs to creamed mixture one at a time and beat well. Stir in milk and fold in flour and sultanas.
Spoon half into a greased 22cm (9 inch) cake tin or spring form tin. Arrange sliced fruit over the mix and top with remaining mix.
Make crumble by rubbing Stork into the flour until resembling breadcrumbs, stir in the sugar and cinnamon and sprinkle over the cake mix.
Bake in preheated oven 180 °C, 160 °C fan, Gas mark 4 for 50 mins to 1 hour until golden brown and cooked through.
Delicious served warm with ice-cream or crème fraiche.