Lemon and Poppy Seed Crumble Cake

crust and crumbles:

500g flour, spelt or all purpose or a mix of both (4 cups)

⅓ tsp salt

½ tsp baking powder

150g powdered sugar (1 ¼ cup)

225 vegan butter, cold, cut into cubes

5-8 tbsp non dairy milk, add 1 tbsp at a time (you might not need all 8 tbsp, depending on what flour you're using; spelt flour tends to need more liquid than regular)

filling:

2 cups non dairy milk (500ml), more if needed

½ cup + 1 tbsp sugar (115g)

1 tsp vanilla

½ tsp lemon zest

40g corn starch + 60ml water

150g spelt semolina* (or polenta possibly, haven’t tried that yet) (5.29oz)

157g poppy seeds (1 ⅓ cup)

*I’ve also made this cake using wheat bran instead. If that’s what you’re going for, then you’ll only need 375ml (1 ½ cups of non dairy milk)

**use a springform pan between 25cm - 30cm