Berry Season has arrived. And it is good. At any other time of the year I struggle to get my 5-a-day, but not during berry season. Strawberries, raspberries, blueberries, blackberries. Sweet, juicy, tangy, and plump. When it comes to berries, I just can’t get enough. This raspberry almond streusel cake is the perfect dessert for a warm summer’s evening. It is light, crunchy, tangy and sweet, and is delicious served with some freshly whipped cream and a couple of juicy raspberries on the side. It’s also incredibly quick and simple to prepare. Which is just as well as nobody want to be stuck in a kitchen with the ovens blasting in the middle of summer!
When I typed ‘berry’ into Google on my phone last night the first suggestion that cropped up was ‘berry aneurysm’. It is apparent that Google has tapped in to my deepest darkest irrational fears and is using them as suggested reading material. This is terrible. Needless to say I opened the link, read the Wikipedia article, and am now en route to the emergency room. Enjoy the cake, and remember me as I am; a hero. A Hero.
Raspberry Almond Streusel Cake.
100g soft unsalted butter
100g caster sugar
2 large eggs
100g self-raising flour
200g raspberries (plus extra for serving)
50g unsalted butter
100g plain flour
Good pinch of salt
25g caster sugar
50g flaked almonds (toasted or untoasted)
- Heat the oven to 180°C/350°F/gas mark 4. Grease a 20cm (7.8″) diameter springform tin and line the bottom with greased baking paper.
- If you have untoasted almonds spread them out across a baking sheet and pop in the oven for about 10 minutes or until they’ve turned a golden brown colour.
- To make the streusel topping; melt the butter in a small pan. Stir in the flour, salt and sugar to make a crumbly mixture. Then stir in the almonds and set aside.
- For the cake; cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding a spoonful of self-raising flour with each egg. Gently fold the remaining self-raising flour into the batter. Pour the batter into the tin and spread evenly.
- Scatter the raspberries on top and cover the whole lot with the streusel mix.
- Bake for 40 to 45 minutes, until a skewer comes out clean. Leave to cool in the tin.