Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Crumble topping
Icing
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Batter
Using the whisk on a mixer, beat the egg in a bowl until light and fluffy, then stir in the sugar and all ingredients up to and including the oil. Sieve in the flour and baking powder, mix. Transfer the cake batter to the prepared tin.
Crumble topping
Mix the butter, sugar, flour and cinnamon together, crumble by hand, spread over the dough. Press the crumble down slightly with the handle of a spoon, mix lightly as desired.
To bake
Approx. 30 mins. in the centre of an oven preheated to 190 °C. Remove, allow to cool slightly. Remove the cake from the tin, leave to cool on a rack.
Icing
Combine the icing sugar and lemon juice, drizzle over the cake.
| Note: | Use a neutral rapeseed oil, preferably one that hasn't been cold-pressed. You can also use a neutral sunflower oil. |
|---|---|
| Tip: | Instead of the icing sugar glaze, you could simply dust the cake with icing sugar. |
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