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🍰 Cherry Crumble Cake with Cashew Nuts

166 kcal · 30 min · 4 servings

Ingredients

• 150 ml milk (1.5% fat)
• 0.25 cube yeast
• 300 g wheat flour Type 1050
• 110 g coconut blossom sugar
• 90 g yogurt butter (room temperature)
• 1 pinch salt
• 1 kg sour cherries
• 1 organic lemon
• 70 g roasted, salted cashew nuts
• 100 g whole wheat flour

Instructions

1. 1. Gently warm the milk in a small saucepan.
2. 2. Remove the saucepan from the heat.
3. 3. Crumble the yeast into the warm milk.
4. 4. Stir the mixture thoroughly.
5. 5. Cover the bowl and let the yeast mixture rise in a warm place for about 10 minutes.
6. 6. Set aside one tablespoon of flour.
7. 7. Add the remaining flour to a large mixing bowl.
8. 8. Use a tablespoon to make a well in the center of the flour.
9. 9. Add 30 grams of coconut blossom sugar into the well.
10. 10. Divide 30 grams of butter into small pieces.
11. 11. Place the butter pieces on the edge of the flour.
12. 12. Add a pinch of salt.
13. 13. Pour the yeast-milk mixture into the well.
14. 14. Knead the dough until smooth and shiny using the dough hooks of a hand mixer.
15. 15. Cover the bowl with a kitchen towel.
16. 16. Let the dough rise in a warm place for about 40 minutes.
17. 17. Wash the sour cherries thoroughly.
18. 18. Drain the cherries.
19. 19. Pit the cherries.
20. 20. Wash the lemon under hot water.
21. 21. Dry the lemon.
22. 22. Grate the fine zest from half of the lemon.
23. 23. Mix the lemon zest into the cherries.
24. 24. Grease a baking tray with 10 grams of butter.
25. 25. Take the yeast dough out of the bowl.
26. 26. Sprinkle some flour on the work surface.
27. 27. Knead the dough by hand for about 2 minutes.
28. 28. Roll the dough into a rectangle.
29. 29. The rectangle should be about 2 cm larger than the baking tray.
30. 30. Place the dough on the baking tray.
31. 31. Gently press the edges of the dough all around.
32. 32. Mix the cherries with 30 grams of coconut blossom sugar.
33. 33. Fold the reserved flour into the cherry mixture.
34. 34. Distribute the cherries evenly over the yeast dough.
35. 35. Cover the cake and let it rise for about 20 minutes.
36. 36. Finely chop the cashew nuts.
37. 37. Add the chopped cashew nuts and the wholemeal flour to a mixing bowl.
38. 38. Add the remaining coconut blossom sugar.
39. 39. Add 2 tablespoons of cold water.
40. 40. Add the remaining butter.
41. 41. Process the ingredients into crumbs using the beaters of a hand mixer.
42. 42. Distribute the crumbs evenly over the cherries.
43. 43. Cover the cake with a sheet of baking paper.
44. 44. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
45. 45. Place the cake on the middle rack.
46. 46. Bake the cake for about 35 minutes.
47. 47. Remove the cake from the oven.
48. 48. Place the cake on the inverted oven rack.
49. 49. Let the cake cool down completely.
50. 50. Cut the cake into pieces.

Nutrition per serving

• kcal: 166
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 25 g