crumbly crumb cakes

Ingredients for 1 servings:

• 70 g butter
• 60 g sugar
• 110 g flour
• 1 pinch of salt
• 1 pinch(s) vanilla powder
• 1 pinch(s) cinnamon powder
• 2 pinches of baking powder
• 9 medlars (loquats)
• 1 tsp sugar
• ¼ tsp cinnamon powder
• some butter for topping
• Butter and breadcrumbs for the molds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

for the Omnia oven, for 7 tins of 6.5 x 4 x 2.7 cm or muffin tins

Put all the ingredients for the crumble in a bowl and mix by hand or with a dough hook until you have crumbles. I used molds that are used here in Portugal for Pasteis de Nata. The top diameter is 6.5 cm, the bottom 4 cm and the mold is 2.7 cm high. Alternatively, you can use small muffin tins. Grease the molds with butter and sprinkle with breadcrumbs and set aside. Put 2/3 of the crumble into the molds and press firmly onto the sides and bottom of the molds to form a base for the Nespera. Halve the Nespera and remove the seed(s) as well as the base of the flower and the stem. Cut the Nespera halves again so that each Nespera is cut into 4 pieces. Place 5 pieces of Nespera into each mold like a star or flower. Add the sugar and cinnamon to the remaining crumble mixture and mix well again. Divide the remaining crumble among the 7 baking dishes and place a small knob of butter on each dish. Place the dishes in the Omnia oven and cover with the lid. Place the oven on top of the gas stove and set the gas to about 2/3 full on the lowest flame. Bake for about 50 minutes.