Saturday, 21 December 2013

Berry Crumble Cake...

I know what you're thinking... she's so unbelievably selfless spending all this time baking to help us get through Christmas with some healthy treats... you're right! I am! But... thankfully since you'd never tell the difference between these recipes and their sugar-laden alternatives, I'm never short of people I can off-load food on!

The kettle is always being boiled over the festive period... people dropping in unannounced and it's nice to be able to offer them something home baked with their tea. The problem arises when you offer them Christmas cake or Mince Pies, but you don't eat one! They're going to think you're trying to poison them...

Oh wait... sugar actually is poison, so since you're a nice person and you'd like your friends & family to live long and healthy lives, make this sugar & grain free Berry Crumble Cake... :)

For the cake:

  • 4 eggs, separated
  • 2 tbsp raw organic honey
  • 1 tsp baking soda
  • zest of 1 large orange
  • 45g coconut oil, melted
  • 1 tsp vanilla extract
  • 85g almond flour
For the crumble:
  • 50g almond flour
  • 40g flaked almonds
  • 1 tbsp Keen almond butter
75g frozen berries

Preheat oven to 160d (fan). Line a 9 inch round tin with greaseproof paper. 

To make the crumble topping:
Add all the ingredients to a bowl and rub together with your fingers to combine. 

Set aside until needed.

To make the cake
Start by separating the eggs. To the egg whites, add 1 tbsp of honey. 

In the other bowl, whisk yolks, 1 tbsp honey, baking soda, zest, oil & vanilla until well mixed.

Whisk egg whites until they form stiff glossy peaks. 

Next add in 1/3 of the egg whites. Once you have fully incorporated the egg whites, you can add 1/3 of the almond flour. Repeat until everything has been added. Remember to fold in the egg whites & almond flour slowly to avoid knocking out all the air. 

To assemble:
Pour the cake mixture into the prepared tin and spread evenly. 

Top with frozen berries (press them gently into the cake mixture). I used blackberries & raspberries. 

Finally sprinkle the crumble topping on the cake. Don't worry that not all the fruit is covered... this makes it look really nice when the cake is baked. 

Bake for 25-30 minutes. Check on the cake after 20 minutes, if it seems like it's browning too much then place a sheet of tin foil over the cake and continue to bake until a skewer comes out clean. 

When baked, allow to cool in the tin for 5 minutes & then either serve warm, or remove from the tin & leave to cool completely on a wire rack. 

This is a really nice cake. It's light and fruity but the crumble topping makes it extra special... Obviously there are a lot of nuts in this cake, so like all the cake/cookie recipes I post here, they're for treats only... I'd far prefer to treat myself to a piece of cake that contains no grains, sugar or dairy rather than a heavy slice of traditional fruit cake...

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