For the recipe Apple and Biscoff Crumble Cake
|100 g||Unsalted butter (softened)|
|75 g||Light Brown Sugar|
|150 g||Plain Flour|
|75 g||Lotus Biscoff Biscuit (roughly crushed)|
|450 g||Apples (5-6 apples)|
|15 ml||Lemon Juice (1 tbsp)|
|10 g||Cornflour (1 tbsp)|
|1 g||Ground Cinnamon (1/2 tsp)|
|40 g||Biscoff Smooth Spread|
|100 g||Dr. Oetker White Chocolate Chunks|
|125 g||Unsalted butter (softened)|
|125 g||Caster Sugar|
|2||Medium Eggs (beaten)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|125 g||Plain Flour|
|5 g||Dr. Oetker Baking Powder (1 tsp)|
|25 g||Biscoff Smooth Spread|
First things first, preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 9” square tin. For the crumble topping, place the butter and light brown sugar in a large bowl and beat together until creamed.
Pop in the flour and mix together to create a crumble mixture – this can be done by hand or in a mixer. Finally stir in the crushed biscuits and set your crumble mixture aside.
For the filling, peel and core the apples, then chop into small chunks and place in a large bowl. Pour the lemon juice into the bowl and toss the apples in it – this prevents the apples from browning. Sprinkle the corn flour and cinnamon over and mix through.
Next up the sponge base, pop the butter and sugar into a bowl and cream together until smooth. Add the eggs and Vanilla Extract and beat together until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve over the flour and Baking Powder and fold through until just combined.
Pour the sponge mixture into your prepared tin and smooth to evenly cover the base. Dollop 25g of biscoff spread on top and swirl through the sponge mixture using a cocktail stick. Spread the apple on top to create an even layer, sprinkle over the White Chocolate Chunks and drizzle over the remaining biscoff spread – you might need to heat the spread in the microwave for 10 seconds so it’s runny enough to drizzle. Finally sprinkle on the crumble topping to cover the filling.
Pop your crumble cake into the oven and bake for 60 minutes, the crumble topping should be golden brown. Your crumble cake is delicious served warm with a drizzle of biscoff spread on top and a dollop of ice-cream or custard for a tasty dessert!
This bake keeps well and the flavours develop further, but the texture will soften and the crisp, crumbly topping will become more cake-like with time. Before serving place back in the oven for 10-15 minutes to allow the topping to crisp up and serve warm.
Your crumble cake will keep for about 2 days stored in an airtight container at room temperature.
This crumble cake freezes very well, once cooled wrap well and pop in the freezer for up to 3 months. Defrost at room temperature and re-heat as above to serve!
|Per Serving||Per 100 g / ml|
|Fat||22.36 g||17.47 g|
|Carbohydrate||51.93 g||40.57 g|
|Protein||4.71 g||3.68 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
We also use technology providers who may process your data in the United States. In this case, there is a potential risk that US security services may access your data on a large scale and without prior notice, and that you may not be able to take effective legal action against this in the United States.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.
We also work with partners who may process your data in the United States. In this case, there is a potential risk that US security services may access your data on a large scale and without prior notice, and that you may not be able to take effective legal action against this in the United States.