Raspberry almond streusel cake recipe

3 ratings Rate
  • Serves 8
  • 20 mins to prepare and 45 mins to cook, 15 mins to cool
  • 500 calories / serving
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Preheat the oven to 180°C/160°C fan /gas 4. Grease a 20- 23cm spring form tin, then line the base with nonstick baking paper.

For the streusel topping, melt Lurpak Baking in a small pan, then stir in the flour, salt and caster sugar. Mix with a wooden spoon to make a crumbly mixture, then gently fold in the flaked almonds.

To make the cake, put Lurpak Baking into a large bowl and beat with the sugar to make a light, creamy mixture using an electric whisk or wooden spoon. Next, beat in the eggs one at a time. If the mixture starts to curdle, add a spoonful of flour. Add the vanilla extract and the optional rosewater. Then, using a large metal spoon, gently fold in the remaining flour and baking powder. If the batter is not of dropping consistency, add a little milk.

Spread the mixture in the tin, and with a back of a moistened spoon, make a small hollow in the centre and dot with the raspberries or blueberries. Cover with the streusel mixture and bake in the oven for 45-60 minutes until golden brown - an inserted skewer should come out clean. Leave the cake to cool in the tin for 15 minutes and then remove.

For the white chocolate drizzle, melt the chocolate in a heatproof bowl over a pan of simmering water and use a fork to drizzle the white chocolate over the cake.

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  • Ingredients

  • For the streusel topping:

  • 25g Lurpak Baking
  • 50g (2oz) plain flour
  • Salt, a pinch
  • 25g caster sugar
  • 50g toasted flaked almonds
  • For the cake:

  • 200g Lurpak Baking
  • 200g caster sugar
  • 4 eggs
  • 200g plain flour, sifted
  • 1 tsp vanilla extract
  • 1 level tsp baking powder
  • Milk, optional
  • 250g fresh raspberries, or thawed if frozen
  • Or 250g fresh blueberries, or thawed if frozen
  • For the drizzle (optional):

  • 50g white chocolate
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  • Energy 2092kj 500kcal 25%
  • Fat 30g 43%
  • Saturates 16g 80%
  • Sugars 32g 36%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 53.6g Protein 7.7g Fibre 2.2g


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