Almond Crumble

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz/ cup) plain (all-purpose) flour
  • 3 g ( oz) baking powder
  • 50 g ( oz) freshly ground organic raw almonds
  • 12 g ( oz) caster (superfine) sugar
  • pinch of table salt
  • 120 ml ( fl oz) free-range eggwhite
  • 85 g (3 oz) brown butter, cooled to 30°C (86°F)
  • 25 g (1 oz) dried licorice root (see Note), finely grated


Sift the flour and baking powder together. Add the ground almonds, sugar and salt and mix well. Add the eggwhite and butter and whisk until smooth. Rest the mix in the refrigerator for at least 2 hours before baking.

Preheat the oven to 150°C (300°F/Gas 2) and line a 15 cm (6 inch) square cake tin with baking paper.

Pour the cake batter into the prepared tin and bake for 25 minutes or until a skewer inserted in the middle of the cake comes out clean. Cool on a wire rack.

Once cooled, using a box grater, coarsely grate the cake and spread the crumbs on a dehydrator tray. Place in a food dehydrator* at 40°C (104°F) for 2 hours or until half dried — the crumb should still have a slight chew to it. Place the crumbs in a bowl and mix in the licorice root. Store in an airtight container until needed.