Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup blackberry jam
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan with butter and line the bottom with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, almond flour, brown sugar, salt, cinnamon, nutmeg, ginger, and cardamom. Mix well.
3. Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate mixing bowl, beat the eggs with a hand mixer or stand mixer until light and frothy.
5. Add the heavy cream and vanilla extract to the beaten eggs and mix until well combined.
6. Pour the egg mixture into the flour mixture and mix until just combined.
7. Pour half of the batter into the prepared springform pan and spread it evenly.
8. Spoon the blackberry jam over the batter, leaving a 1/2-inch border around the edge.
9. Pour the remaining batter over the blackberry jam and spread it evenly.
10. Sprinkle the crumble mixture over the top of the batter.
11. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan.
13. Serve the cake warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 410
Fat per serving: 23g
Saturated fat per serving: 12g
Cholesterol per serving: 105mg
Sodium per serving: 100mg
Carbohydrates per serving: 47g
Fiber per serving: 2g
Sugar per serving: 27g
Protein per serving: 6g
Substitutions for ingredients:
- You can use any type of jam or preserves in place of the blackberry jam.
- You can use any type of nut flour in place of the almond flour.
Variations:
- You can use different spices in the crumble mixture, such as allspice or cloves.
- You can use a different type of fruit jam or preserves, such as raspberry or apricot.
Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture to ensure a crumbly texture.
- Don't overmix the batter, or the cake will be tough.
- You can make the crumble mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh blackberries
- Mint leaves
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the crumble mixture is too dry, add a little more butter.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Nièr Beurre Crumble Cake is a traditional French dessert that originated in the Normandy region.
Flavor profiles:
- Sweet, buttery, nutty, and fruity.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Buttery, Nutty, Caramelized, Spiced