Cherry Crumble Cake with Cashews

Ingredients

• 150 ml milk (1.5% fat)
• 0.25 cube yeast
• 300 g wheat flour type 1050
• 110 g coconut sugar
• 90 g room-temperature yogurt butter
• 1 pinch salt
• 1 kg sour cherries
• 1 Organic lemon
• 70 g roasted salted cashews
• 100 g whole wheat flour

Instructions

1. 1.

   Warm the milk in a small pot, remove from heat, crumble the yeast into it and stir thoroughly. Cover and let rise for about 10 minutes.

2. 2.

   Set aside 1 tablespoon of flour. Put the remaining flour in a mixing bowl, press a shallow well in the center with a spoon. Add 30 g coconut sugar. Divide 30 g butter into small portions with a teaspoon and place on the flour rim. Add a pinch of salt.

3. 3.

   Pour the yeast-milk mixture into the well and knead everything with the dough hooks of an electric mixer until smooth and glossy. Cover with a kitchen towel and let rise in a warm spot for about 40 minutes.

4. 4.

   Meanwhile, wash the sour cherries, drain and pit them. Wash the lemon hot, dry grate it, finely grate half of the zest and mix into the cherries.

5. 5.

   Grease a baking tray with 10 g butter. Transfer the dough to a floured work surface and knead with hands for about 2 minutes.

6. 6.

   Roll the dough into a rectangle that is roughly 2 cm larger than the tray. Place on the tray and press the edges lightly around the perimeter.

7. 7.

   Mix the cherries with 30 g coconut sugar and the reserved flour, then spread over the yeast dough. Cover and let rise for about 20 minutes.

8. 8.

   Meanwhile, finely chop cashews and combine with whole wheat flour in a bowl. Add remaining coconut sugar, 2 tablespoons cold water and the rest of the butter, then process into crumbs with the mixer’s beaters.

9. 9.

   Scatter the crumbs over the cherries. Cover the cake with parchment paper and bake in a preheated oven on the middle rack at 200 °C (180 °C fan, gas level 3) for about 35 minutes. Remove, cool on an inverted baking rack, then cut into pieces.