Almond Crumb

Preparation info

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By Ben Shewry

Published 2012

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  • 100 g ( oz) freshly ground Happy Fruit organic raw almonds
  • 250 g (9 oz) caster (superfine) sugar
  • 100 g ( oz/ cup) plain (all-purpose) flour, sifted
  • 5 g ( oz) baking powder, sifted
  • pinch of table salt
  • 250 ml (9 fl oz/1 cup) free-range eggwhite, at room temperature
  • 120 g ( oz) brown butter, strained and cooled to 40°C (104°F)


Place the ground almonds, sugar, flour, baking powder and salt in the bowl of an electric mixer fitted with a whisk attachment and whisk to combine. Add the eggwhite and whisk for 35 seconds, then add the butter and whisk for 1 minute. Rest for 30 minutes in the refrigerator.

Preheat the oven to 140°C (275°F/Gas 1) and grease a 20 cm (8 inch) square cake tin and line with baking paper.

Pour the batter into the tin. Bake for 40 minutes or until a skewer inserted into the middle comes out clean. Once cooked, remove from the oven and place on a wire rack to cool.

Once cooled, grate the cake, then spread out the crumbs on a tray and place in a food dehydrator* or an oven at 80°C (176°F) for 2 hours or until dry and crisp.