Spelt, Apple, Blackberry & Cobnut Crumble Cake
Servings: 8 Portions
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
For the Crumble
- 80 g white or wholemeal spelt flour or a blend of the two
- 50 g cold unsalted butter
- 40 g light brown sugar
- 1/2 tsp cinnamon
- 50 g approx 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.