Two fruit crumble sponge 

Two fruit crumble sponge


Calories:387 kcal
Preparation:75 min
Ready in:75 min
1 serving contains (Percentage of daily recommendation)
Calories387 kcal(19%)
Protein6 g(12%)
Fat22 g(28%)
Carbohydrates42 g(16%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe author: EAT SMARTER


For cake

For the cake
¾ cupsbutter
⅔ cupsxylitol
3large eggs beaten
1 ⅓ cupsgluten-free all purpose flour
2 teaspoonsgluten-free Baking powder
⅔ cupsplain Yogurt
4eating Apple peeled, cored and roughly chopped
1 cupBlackberry
For the crumble
1 cupgluten-free self-rising flour
⅓ cupsbutter
2 tablespoonsxylitol
⅔ cupschopped almonds


1 For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" round cake tin and line the base with non-stick baking paper.
2 Beat the butter and xylitol in a mixing bowl until blended. Gradually beat in the eggs.
3 Sift in the flour and baking powder and stir in with the yoghurt until blended.
4 Spoon the mixture into the tin, spread level and place the apples and blackberries on top.
5 For the crumble: put the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the xylitol and a little water until the mixture sticks together in small crumbs. Sprinkle the crumble and almonds evenly over the fruit.
6 Bake for 30-40 minutes until the crumble is golden and the cake is cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.


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