Recipes

Directions

Make the Almond Crumble

1. In a small bowl, combine Jaggery Brown Sugar or brown sugar, almonds, all-purpose flour, cinnamon, and salt.

2. Add the cold butter cubes and using your fingers, press the butter into the dry ingredients until the mixture becomes crumbly with some pea-sized clusters.

3. Store in the fridge while preparing the rest of the cake - important!

Make the Batter

1. Preheat oven to 350°F.

2. Line an 8x8 pan with parchment.

3. In a medium bowl, whisk together: flour, Saffron Golden Milk blend, baking powder, baking soda and salt.

4. In a separate large bowl, whisk yogurt and sugar until smooth.

5. Add eggs one at a time, whisking well after each addition.

6. Whisk in olive oil and vanilla.

7. Add dry ingredients to wet. Fold gently until just combined.

8. Spread batter evenly into the prepared pan.

9. Remove crumble from fridge and sprinkle on top of batter, spreading out evenly

10. Bake for 50-55 minutes or until a knife inserted in the center comes out clean.