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Spelt, Apple and Blackberry Crumble Cake

Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert, Fika
Servings: 8 Portions
Author: Louise

Ingredients

  • 190 g white spelt flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground cardamom or 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
  • 100 g golden caster sugar
  • 60 g light brown sugar
  • grated zest of half a lemon
  • 2 large eggs beaten
  • 2 small dessert apples peeled cored and diced
  • 160 g blackberries if using frozen expect the cake to take longer to cook.

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
  • 45 g cobnuts or hazelnuts, chopped or pecans

Instructions

  • Preheat the oven to 180°C 160°C fan/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. Set to aside.
  • 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 stand 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 55-65 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 20 -30 minutes, then remove.  Serve warm with cream.

Notes

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