Apple and Cardamom Crumble Cake
Every morsel is a journey back to simpler food.
100 mins 
Serves 4 - 6 
INGREDIENTS
Metric
Imperial
- 300 g Granny smith apples (approximately 3 apples, peeled, cored and chopped into 1cm cubes)
- 80 g Demerara sugar (you can use brown sugar if you can’t find Demerara)
- 80 g Cold butter (cubed)
- 100 g SASKO CAKE WHEAT FLOUR
- Zest of 1 lemon
- 1 packet SASKO VANILLA MUFFIN MIX
- 1 tsp Ground cardamom (if you can’t find ground cardamom you can use cinnamon instead)
- 2 extra-large eggs
- 140 ml Sunflower oil
- 300 ml Yoghurt
- 300 g Granny smith apples (approximately 3 apples, peeled, cored and chopped into 1cm cubes)
- 2.82 oz Demerara sugar (you can use brown sugar if you can’t find Demerara)
- 2.82 oz Cold butter (cubed)
- 3.53 oz SASKO CAKE WHEAT FLOUR
- Zest of 1 lemon
- 1 packet SASKO VANILLA MUFFIN MIX
- 1 tsp Ground Cardamom (if you can’t find ground cardamom you can use cinnamon instead)
- 2 extra-large eggs
- 4.73 oz Sunflower oil
- 10.14 oz Yoghurt
METHOD
- Preheat the oven to 180°C and grease a 23cm spring-form cake tin.
- Place all of the crumble ingredients into a bowl and rub between your fingers until it comes together to form a breadcrumb-like mixture. Set aside.
- In a separate bowl, mix together the eggs, oil and yoghurt.
- Mix together the Quick Treats Vanilla Muffin Mix and the cardamom and then add it to the egg mixture.
- Whisk until combined and lump free, then spoon into the cake tin and even out the top of the batter.
- Top with an even layer of apple cubes before sprinkling over the crumble mixture.
- Bake in the centre of the oven for approximately 80-85 mins or until a knife inserted into the centre comes out clean.
- Allow to cool completely before removing from the cake tin and serving with whipped cream or just as is.
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