This moist crumble cake is a brilliant combination of two dessert classics – apple cake and crumble!
It’s gluten-free, yet has a very light texture, thanks to folding through whipped egg whites which fills the apple cake batter with air – read the tip below for good folding technique, so that you keep as much air in the cake batter as possible to ensure your cake is nice and light. When making the crumble topping ensure the butter is cold – the warmth from your fingers will soften it into crumbs. This cake is great warmed slightly and served with a dollop of yoghurt or whipped cream for dessert
- brown sugar 1/3 cup
- eggs 4, seperated
- ground almonds 2 cups
- apples 2, grated (about 1 ½ cups)
- lemon juice and zest of 1 medium
- dates ¼ cup chopped
- ground cinnamon 1 teaspoon
- ground allspice 1 teaspoon
- ground ginger ½ teaspoon
- ground cloves ¼ teaspoon
- butter 30g, diced
- ground almonds ½ cup
- rice flour 2 tablespoons
- brown sugar 2 tablespoons
- ground cinnamon ½ teaspoon
- natural yoghurt, whipped cream, or coconut yoghurt
Preheat oven to 165 degC/330 Fahrenheit. Grease and line a 20cm round spring form cake tin.
- Whisk together sugar and egg yolks until thick and pale. Fold in almonds, apple, zest and juice of lemon, dates, cinnamon, allspice, ginger and cloves.
- In a separate bowl whisk egg whites to soft peaks. Fold* (see tip below) gently into apple almond batter, using a large metal spoon to minimise the crushing of the air bubbles so it keeps your mixture nice and airy. Pour into prepared spring form cake tin.
- Combine butter, ground almonds, rice flour, sugar and cinnamon and rub between your fingertips until it resembles breadcrumbs. Sprinkle all over the cake.
- Bake for 50 minutes, or until a skewer comes out clean and the toping is golden.
- Serve warm with a dollop of natural yoghurt, whipped cream or coconut yoghurt.
*Tip: Fold the two mixtures together using a large metal spoon to minimise the crushing of the air bubbles in the whipped egg whites. For good techniques, cut down vertically into the centre of the mixture, then fold the bottom of the mixture up and over the top of the egg whites. Give the bowl a quarter turn and repeat this action, folding slowly and gently, until the two mixtures are just combined