Bilberry and almond streusel cake
- 200g Unsalted butter softened to room temperature
- 200g Caster sugar
- 4 Eggs
- 200g Ground almonds
- 50g Plain flour
- 1 heaped tsp Baking powder
- 200g Bilberries or use red or blackcurrants
- 100g Almonds blanched, and chopped
- 40g Butter
- 40g Dark brown sugar
- STEP 1
Preheat the oven to 180°C. Grease a square cake tin (approx. X cm) and line with baking parchment.
- STEP 2
Beat together the butter and sugar until light and fluffy, using a food mixture or electric beaters, or alternatively use a wooden spoon and a bit of elbow grease! Add the eggs one at a time, beating well between each addition. Fold in the ground almonds, flour and baking powder. Spoon into the prepared cake tin and level a little with a knife.
- STEP 3
Wash the bilberries and pat gently dry then sprinkle in an even layer over the top of the cake. Bake the cake in the oven for 30 minutes.
- STEP 4
Whilst the cake is in the oven, make the streusel topping by rubbing together the chopped almonds with the butter and sugar using your thumbs and fingers, just like you are making a crumble. After the 30 minutes is up, remove the cake and sprinkle this mixture evenly over the surface. Slide the cake back into the oven for a further 20-25 minutes or so. It is ready when a skewer inserted in the centre comes out clean-ish.
- STEP 5
Remove from the oven and allow to cool in the tin. This cake keeps, well wrapped, for several days.