Raspberry Peach Crumble Cake
There is a point where we no longer are able to make up for our unhealthy eating at the gym. I know this to be the case, yet I use this argument often and hope that eating copious amounts of carbs and sugar will magically sort itself out at the gym the next day. For most of us, who are not ultra athletes, we really can’t outrun a bad diet no matter how much we exercise. I suppose you might be able to maintain your goal weight, but are we really healthy?
Although I have substantially reduced my sugar intake because it really is bad for us, how well I nourish my body fluctuates a bit. I create instant friendships with cakes, pies and all things creamy. I know that for me delicious slightly sweet foods will always be on the menu, so I am learning how to be mindful. When baking, I tend to naturally navigate toward the use of fruit, which provides both sweetness and creaminess to any slice of cake. I do experience a sense of balance when I set clear boundaries for myself and learn how to say “no” firmly. It could be months before I stop buying an item such as cereal because it’s a process during which I am learning to substitute and make my own at home. Once this process becomes a habit, cereal is very much a thing of the past. Also, what helps me is reading labels. That’s when we truly can become powerful consumers creating a direct shift in how food is produced and is a big catalyst for having us put on our aprons and enjoy cooking again.
With every bite of this this raspberry peach crumble cake you first taste the crunchy crumble and then the soft layer of fruit over the cake. It’s a lovely combination of summer flavours. Cake will hold well up two days, but that’s only if you have any left after you first cut into it. Please mind your oven temperatures and even rotate the cake if need be to ensure it bakes evenly.
For the dry mix:
1 cup (130 grams) white spelt flour
1/2 cup (30 grams) almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
For the wet mix:
1/2 cup almond milk
1.5 teaspoons apple cider vinegar
1/2 cup (125ml) coconut oil
1/2 cup (125ml) rice malt syrup
1 teaspoon vanilla extract
zest of one orange
1 peach, thinly sliced
1 cup of frozen raspberries
For the crumble:
1/4 cup (25 grams) almond meal
1/4 cup shredded or flaked coconut
1/4 cup sliced almonds
1 tablespoon coconut oil
1 tablespoon rice malt syrup
1/2 teaspoon vanilla extract
1. Preheat oven to 175C. Grease a 20cm (8inch) cake tin with coconut oil and set aside.
2. First prep the crumble, combine all the ingredients in a small bowl and mix well. It will resemble a moist sticky mixture. Set aside.
3. In a large bowl, combine flour and almond meal, sieve in baking powder, and baking soda. Whisk through to break up any lumps and to combine the ingredients.
4. In a separate bowl, combine wet ingredients and mix with a hand held blender. Add to the dry ingredients and mix until just combined. Pour batter into the cake tin, place peach slices on top and cover with raspberries then the crumble. Bake for 50-55 minutes.
5. Remove cake from the oven and let cool before gently removing from the cake tin.