This must be one of the nicest desserts I have ever made.
The recipe comes from this information which I realized on the Comfy Foodie internet website simply in recent years and, for once, now not being able to cross having a look in charity shops for reasonably priced books, I treated myself to style new, complete price information. It used to be now not expensive and is full of stunning recipes. The cake is pictured at the quilt.
Throughout the information it’s known as an any fruit streusel cake and that appealed to me. I do like recipes that you would be able to adapt to what you’re going to have in the house. In this tournament I had some strawberries and blueberries.
The cake is made using the rubbed in technique. I now not regularly do rubbing in via hand and typically use the foods processor. This time I had no choice because of I took a tumble throughout the woods ultimate week, landing head first on my face and hands. The black eyes have healed up then again the nose and heel of my hands are however sore. Rubbing in via hand used to be now not an risk! I was moreover in a little bit little bit of a hurry, guests coming for a socially distanced lunch throughout the yard in a couple of hours.
The streusel topping is made personally, then the cake. I remembered to stop the processing of the topping mixture so that it used to be however slightly lumpy and not too great. It worked rather well.
The cake took slightly just a little longer than stated to arrange dinner and used to be however slightly warmth after I served it for dessert with just a little pouring cream. It used to be smartly definitely worth the wait, delicious with a nice, even crumb and the fruit didn’t sink! Very good for a sunny summer season afternoon throughout the yard.
For the topping *
50g cold butter, cubed
75g simple flour
50g demerara sugar
50g flaked almonds
For the cake
125g cold butter, cubed
225g self raising flour
1 tsp baking powder
100g golden caster sugar
2 eggs, overwhelmed
3 tblsp milk (approx.)
300g a mixture of strawberries, raspberries, blueberries, any aggregate
First make the streusel topping via putting the butter and flour into the bowl of a foods processor. Blitz until the level of enormous breadcrumbs with quite a few lumpy bits (so now not too great). Tip the mix proper right into a small bowl, upload the sugar and flaked almonds and stir to mix jointly. Set aside.
Butter and final analysis a 23cm springform cake tin. Preheat the oven to 170C / 150 fan / gas mk 4.
Without washing the foods processor bowl, make the cake mixture. Put the flour and baking powder in and blitz for a couple of seconds to mix. Upload the butter and process until the good breadcrumbs level. Then upload the sugar, eggs and 2 tblsp of the milk. Process until blank and upload just a little additional milk if very important to get a losing consistency.
Transfer the mix to the tin and level the very best. Chop or decrease in part any larger pieces of fruit and get ready on prime of the cake mixture. Sprinkle the streusel mixture on prime of that.
Bake for 35-40 mins (mine took 55 mins) until done and the cake passes the skewer check out.
Leave throughout the tin to cool for 15 minutes then turn out onto a twine rack to finish cooling.
Cuts into 6-8 slices.
*I confess that using a couple of tablespoons of mixture from a pack of ready made fall apart mix for the topping appeals to me. I’ve by no means done however then again…..merely announcing!