September 08, 2020

Crumble cake with blackcurrant jam


I have located this recipe on crumble cake in the weekly magazine "Søndag". I have made no adjustments to the recipe, well I used more blackcurrant jam, than originally mentioned in the recipe, so I could cover all crumble layer.

You can either use commercial blackcurrant jam or home-made blackcurrant jam. I can easily imaging, that you use other types of jam.

Crumble cake with blackcurrant jam: - 1 cake:

  • 100 g dinkel wheat flour
  • 250 g wheat flour
  • 1 teaspoon baking powder
  • 175 g butter - medium diced
  • 1 teaspoon anise seeds
  • 2 tablespoons sugar
  • 2 egg yolks
  • 1½-2 dl blackcurrant jm

  1. Heat up the oven to 190'C.
  2. Add the dinkel wheat & wheat flour together with the baking powder into the medium sized bowl.
  3. Add in the diced butter, 
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Add in 1 tablespoon sugar & anise seeds together with the egg yolks, and knead the mixture together without over-kneading the dough.
  6. Divide the dough into 3 equal portions. 
  7. Cover a baking tray with a piece of baking parchment.
  8. Take two of the dough portions and press into the baking tray into a height of ½ cm.
  9. Spread out the blackcurrant jam on top of the crumble dough in a thin layer.
  10. Add in 1 tablespoon sugar into the remaining crumble dough.
  11. Sprinkle out the crumble dough on top of the blackcurrant jam.
  12. Bake the cake at 190'C for 30 minutes.
  13. After baking remove the cake from the oven, cool down the cake, before it is cut into smaller pieces.

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