I love streusel cake especially with berries. So by coincidence I had the chance to try LWF’s Berries cake when a few of us gathered together for a lunch 2 weeks ago. I really love the streusel topping. It wasn’t too sweet and had a the juicy sourish taste of blueberries and cranberries in the middle and not too dry cake base. It made me craved for another piece and I can’t wait to bake this scrumptious cake myself with LWF’s easy recipe. So perfect with a cup of coffee! Even my friend who shared this cake, also gave a thumbs up!
Berries Streusel cake
Ingredients
Streusel toppings
- 50 g plain flour
- 40 g almond meal
- 1/3 cup brown sugar - I used 70g raw sugar
- 50 g salted butter - cut into small cubes
Fruit toppings
- 250 g blueberries - fresh or frozen
- 125 g cranberries - fresh or frozen
- 2 tbsp fine sugar
- 2 tbsp lemon juice
- 1 tsp corn flour - + a little water to make a corn starch solution
Cake batter
- 125 g salted butter
- 1 cup caster sugar 100g
- 2 large eggs
- zest from 1 lemon
- 1/4 cup dairy whipping cream (50g) - + 1/2 cup milk (100g)+ 2 tbsp lemon juice - mix & set aside
- 2 cups self-raising flour (300g) - sift
Instructions
- Combine all ingredients for toppings. Rub butter into flour mixture till crumbly. Keep chill in fridge.
- Place all ingredients of fruit toppings in a small saucepan (except corn flour solution). Warm up till sugar melts and berries are slightly soften. Thicken up corn flour solution. Set aside to cool before using.
- Cream butter and sugar together. Beat in one egg at a time. Mix in the lemon zest. Gradually add the sifted flour, alternate with milk mixture.
- Pour cake batter into greased and lined 9" square pan. Scatter the fruits toppings evenly on the batter and top with streusel.
- Bake in preheated oven 190C for 15 mins, lower to 180C for another 25 mins.
Nutrition
Calories: 375kcalCarbohydrates: 33gProtein: 3gFat: 27gSaturated Fat: 15gCholesterol: 63mgSodium: 213mgPotassium: 75mgFiber: 3gSugar: 21gVitamin A: 764IUVitamin C: 9mgCalcium: 34mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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梅果蛋糕
材料：
杏仁碎铺面 (Streusel toppings)
- 50克 普通面粉
- 40克 杏仁粉
- 70克 赤糖 （我用原蔗砂糖）
- 50克 含盐牛油 （切小块）
梅果铺面
- 250克 蓝莓 （新鲜或用冰冻的）
- 125克 蔓越莓（新鲜或用冰冻的）
- 2汤匙 细糖
- 2汤匙 柠檬汁
- 1茶匙 玉米粉 + 1汤匙水 = 拌匀，最后放
蛋糕体
- 125克 含盐牛油
- 1杯 砂糖 （100克）
- 2个 大鸡蛋
- 1粒 柠檬皮屑
- 1/4杯 动物性奶油 （50克）+ 1/2杯 牛奶 （100克）+ 2汤匙 柠檬汁 = 混合均匀，备用
- 300克 自发面粉，过筛
做法：
- 将杏仁碎铺面材料混合一起成小碎粒，收入冰箱冷藏，备用。
- 把梅果材料放入小锅内。用小火煮至糖融化及梅果稍微软。然后倒入玉米酱，拌匀待凉。
- 将牛油和砂糖搅拌均匀至泛白。把鸡蛋一粒一粒加，慢慢加入拌匀后，再拌入柠檬皮屑。把自发面粉和奶油混合液分次拌入面糊里，搅拌均匀即可。
- 然后倒入铺好的烘焙纸的9寸四方烤盘里，铺上梅果，再撒上杏仁碎铺面。
- 放入预热烤箱，以摄氏190度烤15分钟，然后调底温度至180度，继续烤25-30分钟即可。
