Ingredients
For the crumble topping:
- 80 g white spelt flour (type 630 or all-purpose flour)
- 40 g light brown sugar (I recommend organic raw cane sugar Mascobado)
- 1/8 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, cold and cut into pieces (57 g)
For the base:
- 200 g white spelt flour (Type 630)
- 1 teaspoon phosphate-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 125 ml buttermilk
- 1 teaspoon freshly squeezed lemon juice
- 80 ml pure maple syrup
- 60 ml extra-virgin olive oil
- 1/2 teaspoon vanilla powder
- 400 g mixed fresh berries (I used 125 g blueberries, 125 g red currants, 125 g raspberries, plus a few strawberries)
Instructions
- Preheat the oven to 375°F / 190°C and grease and line the base of 24 cm tart pan with removable bottom.
- To make the crumble topping: whisk together the flour, sugar, salt, and cinnamon together in a mixing bowl until combined. Using a pastry cutter (or your hands), cut the butter into the dry mixture until it resembles coarse crumbs. Store in the fridge while you make the base of the cake.
- To make the base: whisk together the flour, baking powder, baking soda, salt, and lemon zest in a large mixing bowl. In another bowl, whisk together the buttermilk, lemon juice, maple syrup, oil and vanilla. Add these wet ingredients to the dry ingredients and stir with a spatula until JUST combined.
- Transfer the batter to the prepared baking pan. The batter is quick sticky, so use a spatula to spread it out as evenily as possible.
- Spread the berries on top of the batter, then sprinkle the crumble mix over top. Transfer to the oven and bake for 40-45 minutes, or until the cake is golden and the crumble topping has browned.
- Remove the crumble cake from the oven and place on a cooling rack. Allow to cool for at least 1 hour in the pan before cutting and serving. Enjoy!
Nutrition
Notes
- I think this berry crumble cake tastes best with 400 g berries, but I have also made it using 300 g mixed berries. If using less berries, then you can expect the baking time to be a little less than 40 minutes.
- I like the mix of sweet and sauer berries, however I think this recipe can be adapted to use pretty much any berry you like, or you could even try chopped stone fruits, like peaches, apricots and nectarines.