Berries Streusel cake 梅果蛋糕

Berries Streusel Cake

       Ingredients:
       Streusel toppings
       50g plain flour
       40g almond meal
       1/3 cup brown sugar – I used 70g raw sugar
       50g salted butter (cut into small cubes)

       Fruit toppings:
       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

       Cake batter
       125g 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

      Method:

• 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 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 in greased and lined 9″ square pan. Scatter the fruits toppings evenly on the batter and top with streusel.
• Bake in preheated oven 190 deg C for 15 mins, lower to 180 deg C for another 25-30 minutes.