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Raspberry Almond Streusel Cake |
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| Serves 6 |
Prep 25 mins |
Cooking 45 mins |
Easy |
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Ingredients |
100g soft unsalted butter
100g caster sugar
2 large eggs
100g self-raising flour
200g raspberries, plus extra to serve
icing sugar to serve
whipping cream to serve
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For the streusel topping
50g unsalted butter
100g plain flour
pinch of salt
25g caster sugar
50g toasted flaked almonds
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Heat the oven to 180C/Fan
160C/ Gas 4. Grease a 20cm diameter spring form tin and
line its base with greased baking parchment.
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For the streusel topping, melt
the butter in a small pan, stir in the flour, salt & sugar
to make a crumbly mixture, then stir in the almonds and
set aside.
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For the cake, cream together
the butter and sugar until light and fluffy. Beat in the
eggs one at a time, adding a spoonful of self-raising
flour into the batter, then spread in the tin.
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Scatter the raspberries on
top, then cover with the streusel mix. Bake for about 45
minutes, until a skewer comes out clean. Leave to cool in
the tin. To serve dust with icing sugar and top with a few
berries and some whipped cream.
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