A delicious crumble cake made with a spelt flour and ground almonds base that is topped with plums and a walnut crumble. Quick and easy to whip up.
Course
Dessert
Category
Baking
Prep Time15minutes
Cook Time50minutes
Total Time1hour5minutes
Servings10
Calories380kcal
AutorElle
Ingredients
For the crumble topping:
60gbutter,melted
3tablespoonsMascobado brown sugar
1teaspooncinnamon(Ceylon)
60gwalnuts,chopped
70gwhite spelt flour(Type 630)
For the base:
100graw sugar or beet sugar
1package vanilla sugar(8g)
4large eggs
170gwhite spelt flour,sifted (Type 630)
1teaspoonbaking powder(phosphate-free)
100galmond meal(blanched)
1teaspoonlemon zest,finely grated (from an organic lemon)
80gbutter,melted and cooled to room temperature
8-10small plums (Zwetschgen)stoned and cut into thin slices
Icing sugar,to dust (optional)
Method
Preheat oven to 320°F / 160°C (140°C fan-assisted). Grease the bottom and sides of a 24 cm round springform cake tin and line the base with parchment paper.
To make the crumble topping: in a small bowl, add the sugar, butter, cinnamon and stir to combine. Add the nuts and flour and mix only until just combined (do not over mix). Set aside.
Using a hand mixer, or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the sugar, vanilla sugar and eggs until light and fluffy (3-4 minutes).
In a large bowl, whisk together the sifted flour, baking powder, almond meal and lemon zest. Add it to the egg mixture and using a spatula, mix gently until just combined.
Add the melted butter and gently fold it in until incorporated (do not over mix!).
Scrape the batter into the prepared tin and smooth the top.
Arrange plum slices evenly over the batter and drop small spoonfuls of the crumble over the plums.
Transfer to the preheated oven and bake for 45-50 minutes until golden brown and risen.
Remove from the oven and place on a cooling rack to and cool completely in the tin.
Serve sprinkling with a little icing, if desired. Enjoy!
Notes
This cake is best eaten within the first 1-2 days. It can be stored in the fridge for up to 4 days.