Gluten free crumble cake with coffee elderflower and figs
- DIFFICULTY: Easy
- PREPARATION TIME: 10 min
- COOKING TIME: 35 min
- PORTIONS: 6 Portions
Introduction:
The Crumble cake is a quick and easy dessert, it is prepared in less than 10 minutes and is excellent at any time of the day. Perfect for breakfast accompanied by a creamy cappuccino or as a snack with a cup of tea.
Today I shared with you my Crumbled cake with coffee, elderflower and figs!
The pastry is made with two types of flour, that of rice and that of almonds. Flavored with instant coffee, chopped figs and elderflower, then stuffed with a delicious and sweet sugar free fig cream.
You know that I don’t use butter in my desserts but only extra virgin olive oil or rice. This time I used extra virgin olive oil, because I like the intended flavor it releases in cooking. Mixed with coffee and almond you will have a flavored dessert that will leave the palate more than satisfied!
Would you like to serve it as a dessert at the end of a meal? Then serve it with a sambuca flavored cream. (Find the recipe in the tips).
Believe me, your guests will love it.
Now I leave you to the recipe for gluten free crumbled coffee, elderflower and figs!
150 g of Rice Flour
50 g of Almond Flour
1 sp of Acacia Honey
1 pinch of Salt
Q.b Elderberry flowers
10 g of soluble Coffee
65 g of Egg white
80 g of Extra Virgin Olive Oil
1 tsp of Bicarbonate
5 Fresh figs
Q.b Vanilla powder
Bowl
Baking paper
18 cm mold
Spatula
Small saucepan
Mixer
Weight scale
- The crumble cake can be kept at room temperature, under a glass bell or wrapped in cling film.
- If you don’t have elderflower, you can add a few drops of elderberry liqueur. Do not overdo it though, you will then risk covering up the flavor of the coffee and figs.
- If you want to serve it as a dessert, I recommend you prepare this cream:
Sambuca custard:
10 g of Cornstarch
½ Lemon peel
1 sp of Honey
Q.b Vanilla flavor powder
150 ml of Almond Milk s.f.
2 Egg yolks
Q.b Sambuca liqueur (a few drops) - The procedure is the same as the custard.
Method:
Preheat the oven to 180 degrees.
Cut 3 figs and pieces and caramelize them in a pan with a little water. When they have softened, transfer them to a blender and blend until they form a cream. As soon as the cream is ready, leave it aside.
In a bowl, add all the dry ingredients. Mix with your hands. Pour in the egg white and oil, continue with a fork to incorporate the ingredients well. Start working with your hands to make the crumbled dough. Cut the rest of the figs into small pieces and add them to the dough.
Line an 18 cm mold with baking paper, transfer half of the dough, compact the bottom well with your hands. Pour over the fig cream and spread it all over the base with a spoon. Pour over the other half of the dough. Make sure that all points are closed. Cook at 180 degrees for 35 minutes.
After the time has elapsed, leave the crumbled cake in the oven for a few more minutes and then take it out of the oven. Transfer it to a wire rack and let it cool completely.
Your gluten free crumble cake with coffee, elderflower and figs is ready.
