Cinnamon Crumble Cake
Cinnamon crumble cake take #3!
INGREDIENTS
1 1/2 cups of almond flour 1/2 cup tapioca flour 1 tsp baking powder 1 tsp baking soda 1 tablespoon vanilla essence 50 grams of butter 2 tablespoons honey/coconut nectar 2 teaspoons mixed spice 1 teaspoon cinnamon Pinch of salt 4 eggs Topping 1/2 cup shredded coconut 1 tablespoon honey/coconut nectar (melted) 1 tablespoon coconut oil (melted) 1 teaspoon cinnamon
Well, I attempted this recipe a few times already and I am glad that I have some mouths that are willing to eat even a dry cake. In the end, I perfected it and this cake really is so simple and I believe it is so tasty.You could double the recipe to make a larger cake but these ingredients go along way and a great cake comes out of that oven at the end. Serve straight away, place it in an airtight container, or freeze if you can bare to part with it. Sometimes freezing is better than having it stare at you every time you open the pantry.
Cooking Instructions
Heat oven to 160 degrees celsius. Line a cake tin with some baking paper.
In a big bowl sift and combine all dry ingredients then add in wet. Stir them all together until combined. Gently stir them through.
Pour mixture into cake tin (it will be runny like a cake mixture).
In another bowl combine all the topping ingredients and use hands to mince it all together, then crumble over the top of cake. It will sink, but try and spread evenly, you could make more for more crumble.
Place in the oven.
The key is to cook this without burning the top, so hence the low temperature. Cook for 30 minutes or until a skewer comes out clean in the middle. If it starts to burn or go to brown, just turn oven temperature down and continue to cook until it has all risen and cooked on inside.
