Ingredients

Method

For the almond crumble:
• 135 g light brown sugar
• 1 t ground cinnamon
• 1½ t vanilla paste
• 30 g ground almonds
• 120 g cake flour
• ¼ t salt
• 85 g butter, softened
For the cake:
• 180 g cake flour
• 220 g brown sugar
• 60 g dark cocoa powder
• 1 ½ bicarbonate of soda
• 1 t baking powder
• 1¼ t salt
• 130 g butter, softened
• 2 free-range eggs, beaten
• 2/3 cup Woolworths maas
• ½ cup strong espresso
• 3 ½ T oil
• 1 t vanilla extract
• vanilla ice cream, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Grease and line 23cm x 13 cm loaf tin with butter and dust with flour.

2. To make the crumble, combine the brown sugar, cinnamon, vanilla, ground almonds, flour and salt. Rub in the butter using your fingertips until the mixture resembles coarse crumbs. Spread onto a baking tray lined with baking paper and bake for 10–15 minutes until lightly golden. Set aside to cool.

3.To make the cake, combine the flour, brown sugar, cocoa powder, bicarbonate of soda, baking powder and salt. Rub in the butter until the mixture resembles fine crumbs.

4. In a separate bowl, whisk together the eggs, sour milk, espresso, oil and vanilla.

5. Gradually fold the wet ingredients into the dry mixture using a spatula until just combined. Do not overmix.

6. Sprinkle half the crumble into the base of the prepared loaf tin. Pour in the batter, then sprinkle over the remaining crumble.

7. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

8. Allow the cake to cool in the tin for 10–15 minutes before turning out. Serve warm or at room temperature with the ice cream.

Find more cake recipes here

Videographer: Barry de Villiers

Photographer: Jan Ras

Food Assistant: Bianca Jones