Plum, Almond and Pistachio Crumble Cake

PRINT RECIPE
  • Gluten Free Recipe

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. 

Makes 6 large or 8 medium slices.

INGREDIENTS

BASE

  • 1 ½ cups almond meal
  • ⅔ cup cornstarch
  • ⅓ cup rice flour
  • 1 tbsp ground flaxseed
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3/4 cup almond milk
  • 6 tbsp Anathoth Farm Plum Jam, warmed
  • 1 tsp almond essence

FILLING

CRUMBLE TOPPING

METHOD

  1. Preheat oven to 180°C. Line a slice tin with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to cool before removing from tin and slicing. Enjoy warm or chilled.
BACK TO RECIPES
VIEW ALL RECIPES

Menu