DIFFICULTY: 1
SERVINGS: 4
PREPARATION: 20 minutes
COOKING: 10 minutes
INGREDIENTS:
- 3/4 cup plus 1 tbsp. (100 g) all-purpose flour
- 1/4 cup (25 g) finely ground cornmeal flour
- 6 tbsp. (75 g) sugar
- 2/3 stick (75 g) unsalted butter, softened
- 2 1/2 oz.(75 g) ground almonds
- 1 large egg yolk
- 1 pinch (0.5 g) baking powder
- 14 oz. (25 g) whole almonds
- grated lemon zest, to taste
INSTRUCTIONS:
- MIX THE INGREDIENTS
- In a bowl, MIX TOGETHER 3/4 cup plus 1 tbsp. (100g) all-purpose flour, 1/4 cup (25g) finely ground cornmeal flour, 6 tbsp. (75g) sugar, 2/3 stick (75g) unsalted butter (softened), 2 1/2 oz. (75g) ground almonds, 1 large egg yolk, 1 pinch (0.5g) baking powder, and grated lemon zest to taste, except for the whole almonds.
- KNEAD THE MIXTURE
- Knead the mixture until it becomes crumbly.
- PUT THE MIXTURE IN A MOLD
- Put the crumbly mixture in a 7 1/2-9 1/2-inch (20-25cm) diameter mold, pressing down lightly.
- ADD WHOLE ALMONDS
- Decorate the mixture with 14 oz.(25g) whole almonds.
- BAKE THE CRUMBLE CAKE
- Bake in the oven at 350°F (180°C) until the crumble cake is golden, about 18 minutes.
