Two Fruit Crumble Sponge
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- ¾ cup butter
- ⅔ cup xylitol
- 3 large eggs (beaten)
- 1.333 cups gluten-free all purpose flour
- 2 tsps gluten-free Baking powder
- ⅔ cup plain Yogurt
- 4 eating Apple (peeled, cored and roughly chopped)
- 1 cup Blackberry
- For the crumble
- 1 cup gluten-free self-rising flour
- 0.333 cup butter
- 2 Tbsps xylitol
- water
- ⅔ cup chopped almonds
Preparation steps
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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