• For the Crumble Topping:
  • 80g ground almonds
  • 50g grated cold butter
  • 40g brown muscovado/rapadura/coconut sugar
  • 50g toasted chopped hazelnuts
  • For the Cake:
  • 200g Rude Health Whole Sprouted Spelt flour
  • 3 eggs
  • 2 small pears diced into small cubes
  • 1 small eating apple cut into small cube
  • 60g maple syrup
  • 60g honey
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ teaspoon ground cloves (optional)
  • 100g butter melted
  1. Preheat the oven to 180C then grease and line a loaf tin (5 x 9 inch) with baking parchment.
  2. Mix the grated butter, ground almonds and sugar together quickly and lightly to make the crumble topping - try not to mix for too long as it will get clumpy and hot. A few buttery lumps in the mixture are fine. Gently stir in the toasted hazelnuts. Place the crumble in the fridge to keep cool.
  3. Next, start the cake mixture. Combine the melted butter, eggs, maple syrup and honey together in a large mixing bowl. In a second bowl, combine the flour, baking powder, cinnamon and ground cloves.
  4. Sieve the dry ingredients over the wet and fold all together gently with a large mixing spoon.
  5. Finally add the apple and pears. Pour the loose cake mix into the prepared tin.
  6. Take the crumble from the fridge and sprinkle lightly over the top. Pat it down to form a dense layer and then sprinkle the remaining bits over the top.
  7. Place the cake in the oven and bake for 50-60 minutes until tested with a skewer and it comes out clean. Do keep an eye on it in the final 10 minutes or so as it can begin to darken. If this happens simply turn the oven down slightly or cover the cake with a little tin foil.
  8. Leave the cake to cool in the tin for 5 minutes before taking out and leaving on a wire rack to cool.
Enjoy this cake as a dessert or teatime treat with some Greek yoghurt or whipped cream.
Recipe by Cooking Them Healthy at