My unusual take on a classic
Berry Cake Granola Crumble
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Category
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Michele Cooper
I love to keep the berries tart, so no sweetener was used in this part of the recipe.... lol it's all in the cake and granola. Having the cake in between the granola and the berries, means the granola stays lovely and crisp
Equipment:
A small glass oven proof dish (approx 15cm square or 17cm in diameter)
For the whole recipe:
1384 Calories / 26.4g Carbs / 34.5g Protein / 121.8g Fat
Per portion (4 portions)
346 Calories / 6.6g Carbs / 8.6g Protein / 30.4g Fat
Ingredients
250g Frozen Berries
1 Large Egg
8ml Olive Oil or Melted Coconut Oil
1/2 tsp Vanilla Extract
15g Double Cream
50g Ground Almonds
1/4 tsp Baking Powder
80g Mixed nuts
30g Melted butter
Pinch of Nutmeg
Berry Base
The Cake
Granola Topping
Directions
Oven 180C
Berries
Cook in the microwave for 2-3 minutes, or allow to defrost naturally
Place all the defrosted berries in a small glass oven proof dish (approx 15cm square or 17cm in diameter)
The Cake
Add all the cake ingredients to a bowl and mix well
Put small dollops of mixture across the top of the berries - this helps to have an even spread across the berry layer
Now carefully spread with the back of a spoon, completely covering the berries
Granola Topping
Add all the ingredients to a bowl and mix well
Again, put small dollops of the granola mixture across the top of the cake layer - again this helps it to have an even layer
Final Bit!
Pop in the oven for approx 20 minutes. Basically until the cake is cooked and the granola topping is nicely browned and baked
