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APRICOT CARDAMOM CRUMBLE CAKE

SERVES 10

FOR THE CRUMBLE TOPPING...

• 70g unsalted butter, fridge cold
• 70g Lizi’s Low Sugar Maple &
Pecan granola
• 50g plain flour
• 50g demerara sugar
• A good pinch of salt

FOR THE CAKE...

• 125g unsalted butter
• 125g caster sugar
• 2 medium organic eggs
• 60ml milk
• Zest of half a lemon
• Seeds of 10 cardamom pods, ground to a powder
• ½ tsp salt
• 130g plain flour
• 1 tsp baking powder
• 60g ground almonds
• Approx. 160g ripe apricots (tinned work well if fresh aren’t available)

HOW TO DO IT…

Grease and line a deep 9-inch cake tin. Pre-heat the oven to 170°C (fan). Roughly chop the cold butter into small cubes

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