A lovely light cake using autumnal fruits and vanilla. This pear and raspberry crumble cake is a perfect bake for tea time after a wet and windy walk, after a busy day at school or for a Sunday lunch pudding.
I have used a special flour called Sorghum, which is naturally gluten free and is rich in polyphenols that help to build a healthy microbiome and reduce systemic inflammation. It is one of the key crops grown in North Africa and is rich in magnesium, zinc as well as Vitamin B1 and B6. You can easily swap this for other flours (see cooks tips).
For a cake, this is quite high in protein, and my husband thinks this is all he needs for a balanced meal! 😂 This cake is suitable for children aged 2 years plus who can eat independently, as it’s naturally a bit crumbly and needs to be eaten with a fork or a spoon.