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Date Crumble Cake (baked in a tin)

Date Crumble Cake (baked in a tin)

approx. 1kg peeled apples, cut into cubes  
2 lemons                                                                                                   drizzle the apples immediately with lemon juice
      mix together, store in a refrigerator

Pastry:

150g butter                                                 
120g sugar                                                      
1 pinch of vanilla sugar melt and stir until frothy

 

The rind of half a lemon                                   
135g natural yoghurt                                           
2-3 whole eggs        add and continue stirring

           

265g flour                                                                          sieve and add to the mixture,
15g baking powder       mix to create a smooth dough

 

Date Crumble Topping:

115g pitted dates, coarsely chopped  
150g soft butter                                                                                        
150g flour      
75g ground almonds         
1 pinch of salt  
1 small pinch of cinnamon mix all ingredients, place in the refrigerator

 

Preparation:

Preheat oven to 180°C.
Line a baking tin with baking paper, grease the edges of the tin.

Fill the baking tin with the pastry mixture. Now lay the chopped apples across the top of the mixture and cover with the crumble topping.

Bake at 180°C for 45 minutes in the centre of the oven.

When ready, cool and serve with some whipped cream flavoured with cinnamon.