Good Chef Bad Chef x Lighthouse Flour | Crumble Cake

Good Chef Bad Chef and Lighthouse Flour Series14 Ep34 | Crumble Cake
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Crumble Cake
Recipe by: Adrian Richardson
Time: 1 hour
Serves: 10
Ingredients:
⅔ cup Tipo 00 flour, plus extra
½ cup sugar, plus extra
⅔ cup cornmeal
⅔ cup almond meal
⅓ cup hazelnut meal
2-3 tbsp white wine
1 egg
Pinch salt
½ cup unsalted butter, room temperature, cubed
¼ cup pistachios, chopped
¼ cup almonds, chopped
2 tbsp brown sugar
To serve
Icing sugar
Method:
Preheat the oven to 175°C, fan-forced. Line a baking tray with baking paper and set it aside.
Place flour, almond meal, hazelnut meal, cornmeal and sugar on a clean bench.
Create a well in the centre of the dry ingredients, and add white wine, egg, butter and a pinch of salt to the centre. Gently incorporate the wet ingredients with the dry. Gently knead to bring them together.
Crumble the dough over the lined baking tray, covering the entire surface of the tray. Top with pistachios, almonds and brown sugar. Place in the oven and bake for 30-40 minutes or until golden brown.
Remove from the oven and allow to cool on the baking tray.
Break the sbrisolona into pieces and place on your serving plate, dust with icing sugar to serve.