In a "feeble" attempt to make the recipe more nutritious, I used spelt flour instead of almonds for the crumble and gave it a heady spicy twist by adding a pinch of ground ginger, nutmeg and cardamom. As blackberries cost a head in my part of the world(singapore). I used a mixture of strawberries and blueberries that were languishing in my fridge. The cake was demolished very quickly.Thank you for a lovely recipe and hope I win:)
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