When you are suffering from maybe one of the worst diseases ever, you should embrace every little chance to eat cake. You do not know when it is to late, so why take the chance. And yes, thank you for asking. It is manflu we’re talking about. I’ve been sick to the extend, where I actually have had 4 coups of herbal tea in just 3 days. Sipping one now as we speak. #prayforThomas
Back to the more serious point. Cake. This may be the most simple cake I’ve ever made. Just picked up what I had, chopped, mixed and in the oven. Took 10 minutes and a bit of glancing into to oven. You can basically do whatever fruit combo you have with this crumble dough. When glancing through recipes online, I think the general error in crumble recipes is the lack of butter. I prefer using the same amount as flour. And also people using unsalted butter. I think the salt adds a bit of extra taste. I always use butter with fleur de sel. Small saltexplotions, yay! I also added 50gr of finely chopped, roasted almonds to give both taste and texture. Works like a charm. You can replace with other nuts as well. A walnut would go well with pears. Hazel and apples. Pistaccios and apricots.
- 8 small plums, pits removed.
- 100g of blackberries
- 50g of blueberries
- 125g flour
- 125g salted butter + a bit for greasing the pan.
- 50g finely chopped almonds
- 50g sugar
Grease the pan. Fill in the fruits.
Mix almonds, flour and sugar. Work the butter into it.
Crumble the dough on top of the fruits.
Bake at 200 degrees celcius / 400 fahrenheit - for 20-25 minutes.
Cool and serve with a dollop of rich creme fraiche.