Well, here they are. My first crumble cakes that did not fail. The previous ones were too fluffy and dry. But this time I made it. They turned out to be amazingly soft but with a moist texture which I love. So here comes the recipe...
Mini Jam Crumble Cakes
200gm whole wheat flour (or use white flour)
1 tsp baking powder
a pinch of salt
200gm jam (I used pretty liquid pineapple jam)
60gm margarine or butter
5 tsp (homemade) vanilla sugar
5 tabsp orange juice
Preheat oven to 175degC. Grease 4 small cake pans. Sieve flour, baking powder and salt together. Beat the egg until fluffy and then beat in margarine, sugar, juice and jam. Add the flour mixture and beat just until incorporated and creamy. Place into the greased pans.
Topping: 60gm white flour, 60gm margarine, 60gm white sugar
Use your fingers or a fork to crumble these ingredients until you have a loose, crumbly and light mixture. Sprinkle on top of the batter.
Bake for about 20-25 minutes until done. The crumbles should be lightly browned. Enjoy!