Are you familiar with Marike Bol's website?
She makes many gluten-free recipes on her website ohmypie.co.uk.
Also recipes with chufa flour, this is the recipe for a fresh crumble cake:
A surprising cake that you conjure up without too much effort! I love this crumb cake. The chufa flour combines very well in this crispy surprising base covered with a fresh filling of red fruits or maybe apples. The choice is yours 😉
What do you need?
Springform 18 cm
Mixing bowl
Spatula
Pan
Garde
For the soil
- 200 g oat flour - gluten-free
- 100 g chufa flour - extra fine
- 100 ml vegetable milk
- 60 g sesame paste
- 1 tsp baking powder
- 30 g coconut oil
For the filling
- 300 g fresh red fruit
- 1 apple - peeled and chopped
- Sweetener to taste and desire
- 2 tbsp arrowroot
Optional: you can smear the bottom of the cake with a tablespoon of lemon curd. A little less healthy, but very tasty!
Getting started!
- Preheat the oven to 180 degrees and line the bottom of a springform pan with baking paper. Grease the edges.
- Mix all ingredients together and knead by hand into a sticky dough. Spread 2/3 of the dough over the bottom of the cake, making sure there are about 2 centimetres of raised edges. Press the bottom down well. Slide the bottom into the oven for five minutes.
- Continue with the filling. Mash the fruit with a fork and stir in the arrowroot and sweetener with a whisk. Stir well so no lumps remain.
- Remove the base from the oven. Spread the tart base with lemon curd, if necessary. Pour the filling into the mould. Crumble the remaining dough over the filling. Now gently press the crumbs slightly into the filling with a flat hand. Slide the crumble cake into the centre of the oven for 40 minutes.
- Let the cake cool completely. Preferably a few hours to overnight in the fridge. After this, you can cut nice points from it.
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