citrus crumbles


  • 1/2 x 450g madeira cake, trimmed, cubed
  • 3 oranges, peeled
  • 1/2 cup orange juice
  • 1/3 cup lemon butter


  • 50g butter, chilled, chopped
  • 2 tablespoons caster sugar
  • 1/3 cup plain flour
  • 1/4 cup desiccated coconut


Step 1


Preheat oven to 180°C/160°C fan-forced. Divide cake pieces between four 1 cup-capacity ovenproof dishes. Segment oranges. Arrange segments over cake. Drizzle with juice. Top with lemon butter.

Step 2

Make topping: Place ingredients in a bowl. Using fingertips, rub together until mixture resembles coarse breadcrumbs. Sprinkle over lemon butter. Bake for 20 to 25 minutes. Set aside to cool for 5 minutes. Serve with cream, custard or ice-cream.