Plum, Almond & Pistachio Crumble Cake
Gluten Free
Serves 8 people
15 min prep
30 min cook
You can’t beat an old-fashioned dessert! This sumptuous crumble cake is made using the classic Anathoth Farm Plum Jam and topped with a delicious almond and pistachio crumble topping.
Serve alone, or with a dollop of Greek yoghurt.
Ingredients
Base
- 1, 1/2 cups Almond meal
- 2/3 cup Cornstarch
- 1/3 cup Rice flour
- 1 Tbsp Ground flaxseed
- 2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Almond milk
- 6 Tbsp Anathoth Farm Plum Jam, warmed
- 1 tsp Almond essence
Filling
- 1/2 cup Anathoth Farm Plum Jam
Crumble Topping
- 1/2 cup Almond meal
- 1/2 cup Pistachios, lightly toasted and chopped
- 2 Tbsp Anathoth Farm Plum Jam, warmed
Method
- Preheat oven to 180°C. Line a slice tin with baking paper.
- To make the base, combine dry ingredients in a large bowl. Whisk together wet ingredients in a separate bowl. Make a well in the centre of the dry mix and add the wet mix, mixing only to combine.
- Spread into prepared tin and smooth the top. Gently spoon over the warmed Anathoth Farm Plum Jam for the filling, evenly distributing and spreading to fully cover the base.
- To make the crumb topping, mix together all ingredients until the mixture clumps together. Crumble the mixture over the prepared slice and bake for 25-30 minutes, until cooked through and lightly browned on top.
- Allow to cool before removing from tin and slicing. Enjoy warm or chilled.
This Recipe Uses
Plum Jam 455g
$6.89
455g
