Apple Crumble Cake

Instructions

• 1)

  Preheat the oven to 180C/350F/Gas 4.

• 2)

  Spread a layer of butter in an ovenproof dish.

First layer

• 1)

  Evenly slice apples and mix with coconut sugar, cinnamon powder, lemon juice, the other half of lemon zest and finally vanilla powder or essence and buckwheat flour. Mix all ingredents lightly and place into the tray.

2nd layer

• 1)

  Place the buckwheat flour, salt, and sugar in a large bowl and mix well. Add vanilla essence and half quantity of lemon zest.

• 2)

  Taking a few cubes of butter at a time rub them into the flour mixture with your fingers. Keep rubbing until the mixture resembles breadcrumbs. Sprinkle the crumble mixture on top of the first apple layer .

• 3)

  Then spread the crushed or cut almond nuts over the crumble dough.

• 4)

  Bake in the oven for 40-45 minutes until the crumble is browned and you will certainly know it’s ready when the aroma of apples, cinnamon, vanilla fills your kitchen.

• 5)

  Remove the cake from the oven and allow to cool down. Once sufficiently cool you can pour over the cream.

Chocolate nibs cream (optional)

• 1)

  While the crumble is cooking let’s prepare the topping.

• 2)

  Pour entire chocolate nibs soaked in water into blender with dates, coconut sugar, coconut butter to make a smooth paste.

• 3)

  Once the apple crumble is cool spread the topping evenly and chill in the fridge for an hour to thicken the topping before you serve.

• 4)

  Cut into slices and to serve with thick cream of your choice of chocolate, carob, or custard cream.