Can I make this crumble cake nuts-free?

Yes. No problem at all. You can just replace the almond flour with buckwheat flour and you will almost get the same result, though slightly different in taste.

Blackberry Crumble Cake

1. STEP 1: Cake Cream Flling:

2. Add egg yolk and sugar

Add the egg yolk sugar and vanilla-sugar to a bowl

3. Whisk egg yolks and sugar

Whisk the egg yolks and the sugar with a hand mixer for 1-3 minutes until it becomes a light and fluffy mass

4. Bring milk to the boil

Bring the milk to the boil in a saucepan

5. Add egg yolk-sugar mixture

Add the egg yolk-sugar mixture to the boiling milk and cook until the cream thickens

6. Let cake-cream cool

Let the cake-cream cool completely

7. STEP 2: Cake Base

8. Mix flour & jaggery

Mix flour with jaggery in a bowl

9. Chop butter cubes

Chop the butter into cubes and add to the bowl

10. Knead the dough

Knead the dough briefly until it "crumbles" with your hands (i always use foodsafe nitril-gloves)

11. Add milk

Add milk to the dough

12. STEP 3: Build the cake

Get a medium sized cake spring-form and add a sheet of baking-paper into the form

13. Make crumble bottom

Add 150 g of the crumble dough to the bottom and spread it out

14. Cake-cream to crumble base

Add the cake-cream to the crumble bottom

15. Blackberries to crumble cream

Add the blackberries on top of the crumble cake-cream

16. Cover with almond flour

Cover with the 20 g of almond flour

17. Cover with remaining dough

And than, cover the cake with the remaining crumble dough

18. Bake for 45 min.

Bake for 45 minutes at 180°C/350°F in your Airfryer or convection oven

19. Garnish Cake

Garnish with fresh blackberries and powdered sugar

20. Serve crême fraïche

Mix crëme fräiche, vanilla and cardamom to make a sweetened and seasoned crême fraïche side-serving for the crumble cake. Tastes delicious! The sweetness of the cake with the flavour of this blend gives the crumble cake that little extra luxury taste.