Crumb cake made with Lion cereal


    LION Fruits crumb cake

    Here's our recipe for our finger-licking good crumb cake - made with LION® cereal - that the whole family can enjoy. Rise and shine!
    Preparation Time
    20 min
    Cooking Time
    45 min
    Cooling Time
    Skill Level
    Serving Size


    • For the cake:
    • 180 g softened butter
    • 180 g sugar
    • 3 eggs
    • 180 g flour
    • 1 tsp baking powder
    • 11 tbsp ground almonds (60g)
    • 150 g mango cubes (or pear)
    • For the crumble:
    • 5 tbsp brown sugar (50g)
    • 6 tbsp LION® (70g)
    • 4 tbsp flour (20g)
    • 4 tbsp ground almonds (20g)
    • 90 g softened butter


    • Preheat the oven to 170°C.
    • Whisk the butter, sugar and eggs. Add the flour, baking powder and ground almonds and mix everything to get a homogenous mixture.
    • Pour the dough into a buttered and floured mould, and add the mango cubes (or pear).
    • Blend the brown sugar, the powdered LION® cereals, the flour, the ground almonds and the butter until obtaining crumbs.
    • Spread the crumble on the fruits and put into oven for 45 minutes.



      We've tried to answer as many of your questions as possible. You can search them all here:

      How can I find foods made with whole grain?

      Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.

      What’s the difference between a whole grain and a refined grain?

      A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.

      What is gluten?

      The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.

      How much whole grain do I need to eat every day?

      Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.

      We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.