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
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