Blueberry Crumble Cake is not your normal crumble and doesn’t look like it either.
This Blueberry Crumble Cake looks elaborate but it’s super easy and quick to make. Best of all it tastes delicious especially served warm with a dollop of your favourite non-dairy cream or ice-cream!
The combination of different flavours including the grated apple, the blueberry jam, together with the ground almonds, pine nuts and the italian amaretti make this Blueberry Crumble Cake a special treat.
Place raisins or sultanas in a small bowl and cover with the dry white wine and soak for about 30 minutes. Then drain. This is to soften them and give them extra flavor. Peel, core and grate the apples and place them in a bowl with the soaked raisins or sultanas, pine nuts, jam, and crumbled amaretti. Using a food processor, cream the butter and sugar together until they are soft and fluffy. Add the egg, ground almonds, baking powder and flour and mix until the mixture is crumbly. Coat a 20 cm (8 inch) springform pan with a little non dairy butter and cover base with baking paper. Take 2/3 of the crumbly dough mixture and cover the base and sides of the springform pan, patting it firmly and as evenly as possible. Fill with the apple mixture and sprinkle the remaining crumbly dough mixture on top. Bake in a moderate oven (180°C/350°F) for approximately 1 hour until set and the crust is golden in colour. Should the crumble start to brown too quickly, cover the pan loosely with aluminium foil. Serve warm or at room temperature accompanied by a dollop of non dairy cream, ice-cream or a dollop of non dairy yoghurt. * Amaretti are an Italian style macaroon make with almond meal. You can buy them or make them yourself!Blueberry Crumble Cake
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