• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Spelt, Apple, Blackberry & Cobnut Crumble Cake

4th December 2018 By Louise Leave a Comment

Spelt, Apple, Blackberry & Cobnut Cake

Spelt, Apple, Blackberry & Cobnut Cake

This cake puts two ingredients together that make the season worth celebrating: apples and blackberries. Paired with warming spices, they make the most delicious treat.

I store apples from the garden in my shed for winter usage, blackberries have been picked and frozen in batches to dip into for crumbles and cakes throughout the rest of the year.  Feel free to substitute the fresh blackberries used here for frozen, or even for other fruits, supermarkets generally sell mixed bags of frozen berries which also works so well. All you really need is something small and sweetly tangy to cut through the sweetness of the sponge.

 

Windfall Apples, foraged Blackberries & Cobnuts

Windfall Apples, foraged Blackberries & Cobnuts

I have used white spelt flour in this sponge mix however I have also blended white and wholemeal spelt too, approximately 60/40 ratio.

Serve with pouring cream or Greek style yogurt such as Tims Dairy yogurt

Print Recipe

Spelt, Apple, Blackberry & Cobnut Crumble Cake

Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Fika
Servings: 8 Portions
Author: Louise

Ingredients

  • 190 g white Spelt flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground cardamom you can substitute this with ginger
  • 2 1/2 tsp baking powder
  • a pinch salt
  • 1 tsp vanilla extract
  • 65 ml whole milk
  • 135 g unsalted butter melted, cooled to room temperature
  • 160 g golden caster sugar
  • grated zest of half a lemon
  • 2 large eggs beaten
  • 2 small dessert apples peeled cored and diced
  • 160 g blackberries
  • 50 g Unsalted Butter

For the Crumble

  • 80 g White or Wholemeal Spelt Flour
  • 40 g Light Brown Sugar
  • 1/2 tsp Cinnamon
  • approx. 50g Chopped Cobnuts or Hazelnuts

Instructions

  • Preheat the oven to 180°C/fan160°C/Gas 4. Grease a 20cm (8in) spring form cake tin and line with baking parchment.
  • To make the crumble topping: In a bowl, rub the butter, flour, sugar and cinnamon together with your fingertips until the mixture resembles coarse breadcrumbs, add the nuts. Put to one side.
  • Sift the flour, cinnamon, ginger, baking powder, salt into large bowl. Mix the grated zest of the lemon with the prepared apples and blackberries.
  • In a standard food mixer beat the eggs, sugar, vanilla extract and cooled melted butter until really thick and creamy; this will take about 5 minutes on high speed.  With a large metal spoon fold in the flour mixture, alternating with the milk,. Don’t over mix as this will result in a tough cake.
  • Spoon the mixture into the prepared tin, scatter the apples and blackberries on the cake mix, pushing them down a little.  Now sprinkle with the crumble mixture, bake in the preheated oven for approximately 50-60 minutes or when a skewer is inserted in the centre of the cake and comes out clean.
  • Cool the cake in the tin for about 15 minutes, then remove.  Serve warm with cream.

Notes

*Make sure the butter is cooled to room temperature, if it's too warm when you add it to the eggs they will curdle.

 

Spelt, Apple, Blackberry & Cobnut Cake with Cream

Wholemeal & white Spelt, Apple, Blackberry & Cobnut Cake with Cream

Tips:

  • Substitute cobnuts with hazelnuts.
  • Try rhubarb & apple as an alternative.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Baking, Cakes, Desserts, Fika, Foraged Food Tagged With: apple, blackberry, crumble cake, spelt cake

Previous Post: « Warm Winter Salad of Beetroot, Kale & Creamed Goats’ Cheese
Next Post: Thai Spiced Chicken Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web