Walnut Crumble Cake
A soft, buttery cake with crunchy salty-sweet walnut and date crumble in the centre and on top.
Ingredients
- 215 g AP flour
- 115 g butter at room temperature
- 3 eggs at room temperature
- 90 g caster sugar
- 250 g natural yoghurt drained of whey or Greek yoghurt
- 1 tsp soda bicarbonate
- 1 tsp baking powder
For the crumble
- 115 g walnuts
- 175 g dates, pitted
- 2 tsp cinnamon powder
- 1 tsp sea salt
- 1 tbsp extra virgin coconut oil
Instructions
- Preheat the oven to 180℃. Line a 9" square cake tin with baking parchment and lightly grease.
- To make the topping, blitz the dates and walnuts in a food processor till they resemble small chunks. Stir in the salt, cinnamon powder and coconut oil and set aside.
- Sift together the salt, soda bicarb and baking powder in a bowl.
- In another bowl, cream the butter until soft, add the sugar and beat until the mixture is pale and fluffy.
- Beat in the eggs one at a time.
- Fold in the flour in three batches alternating with the yoghurt until fully incorporated.
- pour half the batter into the prepared cake tin and level with the back of the spoon. Sprinkle half the crumble mix over the batter.
- Pour the remaining cake batter over the crumble and top with the remaining crumble mix.
- Bake for 35-40 min or until a skewer inserted into the cake comes out clean. If the cake is still under after 40 mins, bake for a further 10 mins.
- Rest the cake in the tin for 5 min before turning out onto a wire rack to cool. Once cooled slice into squares.