Preparation time: 15 minutes; Baking time: 50-60 minutes; Makes: 1 x 9-inch round crumble cake

Ingredients

• 225g (8oz, 1¾ cup) all-purpose flour
• 2 teaspoon baking powder
• 225g (8oz, 2 sticks)  butter brought to room temperature
• 225g (8oz ) caster sugar
• Rind (zest) of 1 lime
• 4 eggs
• 1 teaspoon vanilla extract
• 60ml (¼ cup) buttermilk (you can also use milk)
• 25g (1oz, ¼ cup) cocoa powder
• Icing sugar for dusting

For the crumble topping

• 125g (1 cup, 4oz) plain flour sifted
• 75g (3oz, 1/3 cup) caster sugar
• 75g (3oz) unsalted cold butter cubed
• 75g (3oz) dark chocolate

Instructions

1. Line the bottom of a 9-inch springform pan with parchment. Grease and flour the sides. Preheat the oven to 350ºF (175ºC) ten minutes before using.
2. For the crumble topping: mix the flour and sugar. Add the butter and rub until the mixture resembles crumbs. Mix in the chocolate chips and chill in the fridge for at least 30 minutes.
3. For the cake: Sift the flour and baking powder and set aside.
4. Beat the butter, add the sugar and lemon rind, and beat together until light and fluffy.
5. Add eggs, one at time, beating well after each addition.
6. Gently fold in the flour and then fold in the milk and vanilla essence.
7. Divide the mixture into two portions. Sift the cocoa powder to one portion and gently mix.
8. Alternate spoonfuls of chocolate and vanilla batter into the prepared tin. Swirl the mixture in motions of figure eight. Add the chilled crumble on top and shake to even out.
9. Bake 50-60 minutes until light golden on top. Remove from the oven and let rest 10 minutes, then transfer onto a cooling rack.
10. Plate the cake and dust with some icing sugar and serve.

Points to Note:

1. For cup measures: (use 240ml cup) spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

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