When it comes to our food preference, we love a good dessert and this Berry Crumble Dessert Cake ticks all the boxes. It comes direct to us from the lovely Emily Rose of Emily Rose Recipes, a site full of great recipes that have no added sugar, artificial sweeteners, butter, margarine or white flour.
But, don’t go thinking that this dessert isn’t going to be delicious! Emily is an expert at making healthy food taste like guilty treats, and this particular cake, with it’s sweet berry filling and crumbly base, is just what we’ve been craving.
Berry Crumble Dessert Cake
Soft cake topped with juicy berries and a crunchy crumble.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For The Base
1 Egg
80 mk Rice bran oil
95 gram Honey
50 gram Dessicated coconut
120 gram Wholemeal self raising flour
35 gram Almond meal-or finely ground almonds
- Topping
75 gram Honey
125 ml Rice bran oil
50 gram Dessicated coconut
80 gram Wholemeal self raising flour
45 gram Silvered almonds
250 gram Mixed berries-fresh or frozen (but thawed
Directions
- Preheat oven to 160°C (325°F) fan-forced.
- Whisk egg, oil and honey together until smooth. Using a spoon, mix in coconut, flour and almond meal until combined.
- Grease a round 20cm cake tin with oil and line base with baking paper. Spread the mixture over the bottom of the base, using a spatula, to make sure that it covers the whole base.
- Bake for 15 minutes, then remove from oven.
- Increase the oven temperature to 170°C (335°F).
- To prepare the crumble topping, mix together the honey and oil until the honey is dissolved. In a separate bowl mix the coconut, flour and almonds. Add the honey mixture to the dry mixture and mix until combined.
- Cover the top of the cooked base evenly with the berries and then using your fingers, crumble the crumble mixture over the top of the berries.
- Bake for a further 30 minutes. Serve warm.
Very tasty, thankyou!