Streusel cake with berries

Streusel cake with berries

#recipe #makesitfreshkomo #komofamily

A simple recipe for a crumble cake with berries and a buttermilk, egg-free dough. The stars are the fresh, seasonal berries. This cake can be enjoyed guilt-free, as it contains very little sugar, a touch of butter, and olive oil.

Ingredients:

For the sprinkles:

• 80 g spelt flour type 630
• 40 g brown raw cane sugar
• 1/8 tsp sea salt
• 1/2 tsp cinnamon
• 4 tablespoons of butter, cold and cut into pieces (57 g)

For the floor:

• 200 g fresh spelt flour
• 1 tsp pure cream of tartar baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp lemon zest, finely grated
• 125 ml buttermilk
• 1 tsp freshly squeezed lemon juice
• 80 ml maple syrup
• 60 ml extra virgin olive oil
• 1/2 tsp Bourbon vanilla powder
• 400g fresh berries

Preparation:

Preheat oven to 190 °C (top/bottom heat).

For the sprinkles:

1. Mix flour, salt, sugar and cinnamon.
2. Add butter and rub everything into coarse crumbs.
3. Refrigerate the crumble.

For the floor:

1. Mix flour, baking powder, salt, baking soda and lemon zest.
2. In a second bowl, mix together buttermilk, maple syrup, olive oil, vanilla, and lemon juice.
3. Quickly mix both mixtures together.
4. Pour the dough into a greased or parchment-lined baking pan.
5. Top with the berries and distribute the crumble topping evenly over them.
6. Bake for about 45 minutes, until the cake is golden brown.
7. Allow to cool in the mold for at least 10 minutes, then remove and let cool completely on a wire rack.
8. Enjoy!