Wholegrain strawberry cake with crumbles

Ingredients for 1 servings:

• 150 g wholemeal spelt flour or wholemeal wheat flour
• 70 g cane sugar
• 80 g butter
• 25 g milk
• 50 g nuts, ground
• 750 g strawberries
• 40 g cornstarch
• 2 eggs
• 150 g cane sugar
• 250 g wholemeal spelt flour or wholemeal wheat flour
• 1 packet of baking powder
• 15 g rum
• 80 g butter
• 1 pinch of vanilla

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

for a 26cm springform pan

Make the crumble from flour, brown sugar, butter, milk, and ground nuts and refrigerate. In the meantime, hull and chop the strawberries, then mix them with the cornstarch. Grease a 26cm springform pan and preheat the oven to 180°C fan/convection oven. For the batter, beat the eggs and brown sugar until frothy. Add the butter and continue stirring. This allows plenty of air to enter the batter. Then stir in the remaining ingredients. This will create a slightly firmer batter. If the batter is too firm, you can add a little more milk or plant-based milk. I made it with oat milk. Pour the batter into the springform pan and spread it evenly with a fork. Arrange the strawberries on top and cover them with the crumble. Bake in the preheated oven on the middle rack for about 40 minutes.