Chai-Spiced Apple Crumble Cake

womensweeklyfood.com.au

Jakari

uses barley flour

150 grams butter, softened

1 cup (220g) coconut sugar

2 eggs, at room temperature

2½ cups (700g) Greek yoghurt

2 tsps vanilla bean paste

1¼ cups (150g) barley flour

2 tsps baking powder

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cardamom

½ tsp ground cinnamon

¾ cup (90g) almond meal

¼ cup (90g) honey

¼ cup ground cinnamon, extra

1 tbsp honey, extra

subheading: Apple topping:

2 medium red-skinned apples (300g), cored, sliced thinly

¼ cup (20g) flaked almonds

¼ cup (55g) coconut sugar

2 tbsps shredded coconut

2 tbsps barley flour

Directions at womensweeklyfood.com.au

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