Berries Streusel Cake
Adapted from Ancoo’s Journal
50g plain flour
40g almond meal (I toasted the almond meal until lightly golden)
1/3 cup brown sugar – I used 70g raw sugar (I used brown sugar)
50g salted butter (cut into small cubes)
Instructions: Mix all ingredients by hand until crumbly and keep in fridge until needed.
Fruit toppings: I used frozen fruits
250g blueberries (fresh or frozen)
125g 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
Instructions: Cook berries with sugar and lemon juice until slightly softened before adding corn flour solution to thicken. Set aside to cool before using. If too wet, strain out the juice and use it to bake another cake:D
125g salted butter
1 cup caster sugar 100g (1 used 110g)
2 large eggs
zest from 1 lemon
1/4 cup dairy whipping cream (50g) + 1/2 cup milk (100g) + 2 tbsp lemon juice -stir to combine and set aside to thicken
2 cups self-raising flour (300g) – sift (I used plain flour + 2 tsps of Clabber Girl Double Action Baking Powder)
Preheat oven to 190C and line a 9″ square pan.
In a stand mixer bowl, cream butter and sugar together until creamy and fluffy. Beat in one egg at a time, beating well after each addition. Mix in the lemon zest.
Add the sifted flour, alternate with milk mixture until fully incorporated.
Transfer cake batter into prepared pan and smoothen it up. Next add the fruits toppings evenly on the batter, followed by the streusel mixture.
Bake at 190C for 15 mins before reducing temperature to 180C for another 25-30 minutes. Adjust to appropriate temperature/timing for your own oven.
Remove once cooked, and cool for 5 minutes before unmoulding and continue to cool completely on rack.