Crumble Cake

I read about this great traditional German recipe the other day and thought it was a fab idea. I love crumble. I love cake. Here we have the two together – how yummy! I’ve adapted it as usual to make it healthier:

Simply make a crumble mix using 300g wheat-free flour (like Dove’s Farm), 75g ground almonds, 2tsp gluten-free baking powder,150g Pure dairy-free spread and 100g brown sugar (or Zylosweet/Perfect Sweet for those of you needing to keep sugar low). Mix together with your fingers until it resembles coarse crumbs and bigger bits. Pop most of this mix into a greased dish, leaving about a third and then bake in a low oven (3/175 degrees) for 15-20 minutes.

Meantime, stew some fruit in season (apple and rhubarb would be good) with 1 tsp vanilla extract and a big spoonful of orange juice, or mash down some fresh fruit. Simply pop the fruit mixture onto the baked layer and then cover with the rest of the crumble. Turn the heat up to 6/200 degrees and bake again for about 25 minutes. Allow to cool and then cut into slices. If it collapses into a heap, don’t worry – it’ll taste delicious anyway! I think a bit of xantham gum might help in view of the lack of gluten in the flour, so use that if it doesn’t turn out cakey enough for you.

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