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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
COFFEE CRUMBLE CAKE
A delicious mid-afternoon pick-me-up.

COFFEE CRUMBLE CAKE

Ingredients

CRUMBLE:
25 biscuits (Digestives or Tennis biscuits work well)
75g walnuts or pecan nuts
200g Demerara sugar
1 tbsp NOMU Sweet Rub
150g softened butter

CAKE:
120g butter, softened
300g sugar
3 eggs
60ml strong espresso, cooled
5 pumps NOMU Vanilla Paste
3 cups cake flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 ½ cups milk

Directions

Preheat the oven to 180°C. Lightly grease a 25cm springform cake tin and line the base with baking paper.

Begin by making the crumble. Place the biscuits, nuts, sugar and NOMU Sweet Rub in a food processor. Pulse until you have coarse crumbs. Add the softened butter and pulse once again until just combined. Place in the fridge until ready to use.

For the cake, cream the butter and sugar until pale and creamy. Beat in the eggs one at a time – don’t worry if the mixture looks a little curdled. Add in the coffee and Vanilla Paste and mix again. Sift together the dry ingredients in a separate bowl and add to the creamed mixture, alternating with the milk.

Spread ¼ of the crumble over the base of the tin. Pour half of the cake batter over this, followed by another ¼ of the crumble mixture and the rest of the cake batter. Sprinkle the rest of the crumble on top.

Bake in a preheated oven for at least an hour or until a skewer comes out clean when tested. Place the tin on a cooling rack and allow to cool completely before removing it.

Serve as is or with a dollop of vanilla cream.

 

Notes: Demerara is natural brown sugar. You can replace it with any light brown sugar you have on hand. If you don’t have an espresso machine, combine 3 tbsp instant coffee with 60ml boiling water.

Ingredients

CRUMBLE:
25 biscuits (Digestives or Tennis biscuits work well)
75g walnuts or pecan nuts
200g Demerara sugar
1 tbsp NOMU Sweet Rub
150g softened butter

CAKE:
120g butter, softened
300g sugar
3 eggs
60ml strong espresso, cooled
5 pumps NOMU Vanilla Paste
3 cups cake flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 ½ cups milk

Directions

Preheat the oven to 180°C. Lightly grease a 25cm springform cake tin and line the base with baking paper.

Begin by making the crumble. Place the biscuits, nuts, sugar and NOMU Sweet Rub in a food processor. Pulse until you have coarse crumbs. Add the softened butter and pulse once again until just combined. Place in the fridge until ready to use.

For the cake, cream the butter and sugar until pale and creamy. Beat in the eggs one at a time – don’t worry if the mixture looks a little curdled. Add in the coffee and Vanilla Paste and mix again. Sift together the dry ingredients in a separate bowl and add to the creamed mixture, alternating with the milk.

Spread ¼ of the crumble over the base of the tin. Pour half of the cake batter over this, followed by another ¼ of the crumble mixture and the rest of the cake batter. Sprinkle the rest of the crumble on top.

Bake in a preheated oven for at least an hour or until a skewer comes out clean when tested. Place the tin on a cooling rack and allow to cool completely before removing it.

Serve as is or with a dollop of vanilla cream.

 

Notes: Demerara is natural brown sugar. You can replace it with any light brown sugar you have on hand. If you don’t have an espresso machine, combine 3 tbsp instant coffee with 60ml boiling water.

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