
Semi-wholemeal Crumble Cake
.. is one of my favorite desserts! It really comes together in no time and always pleases everyone. This time I wanted to try mixing the two flours and I must say the result was very satisfying. "Biscuit-like" and flavorful, give it a try!
Ingredients
- All-purpose flour
150g150g - Wholemeal flour
150g150g - Egg
1unit1unit - Brown sugar
120g120g - Sunflower seed oil
100mL100mL - Peach jam
5Tablespoons5Tablespoons - Grated lemon zestTo taste
- Salt
1Pinch1Pinch
Preparation
- STEP 1 OF 3
Combine sugar, salt, lemon zest, and oil. Mix well and add the egg. Beat everything together and then incorporate the flours.
- STEP 2 OF 3
Using your hands, knead until you create many crumbs. Place a little more than half of the crumbs on the bottom of the baking pan and press down well with your hands.
- STEP 3 OF 3
Add the jam and cover with the remaining crumbs. Bake at 180 degrees for about half an hour. I also added a touch of powdered sugar.
Suggestions
A bowl for mixing
Your hands!
A 26 cm diameter tart pan
General Information
Storage notes
It stays crumbly and good for up to 3 days. Make sure to seal it with plastic wrap or place it in an airtight container. It can be kept out of the fridge.
Origin
Italia, Calabria
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 361.65 |
Carbohydrates (g) | 49.78 |
of which Sugars (g) | 19.08 |
Fat (g) | 16.21 |
of which Saturates (g) | 2.15 |
Protein (g) | 6.75 |
Fiber (g) | 1.1 |
Sale (g) | 0.2 |
- Proteins6.75g·9%
- Carbohydrates49.78g·67%
- Fats16.21g·22%
- Fibers1.1g·1%