Streusel Cake
- 275 g of plain (all-purpose) flour
- 1 tbsp baking powder
- 75 g of caster (superfine) sugar
- 150 ml of milk
- 2 eggs
- 100 g of butter, melted and cooled
- 2 tbsp of instant coffee powder mixed with 1 tbsp boiling water
- 50 g of almonds, chopped
- Icing sugar for dusting the top of the cake
Cake Topping
- 75 g of self-raising flour
- 75 g of demerara sugar
- 25 g of butter, cut into small pieces
- 1 tsp of ground mixed spice (allspice)
- 1 tbsp of water
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- Grease a 23 cm/ 9" loose-bottomed round cake tin (pan) and line with baking parchment.
- Prepare the oven by setting the temperature to 190°C/ 375°F.
- Sieve the flour and baking powder together into a mixing bowl, then stir in the caster (superfine) sugar.
- Beat the milk, eggs, butter and coffee mixture together and pour on to the dry ingredients.
- Add the chopped almonds and mix lightly together. Spoon the mixture into the tin (pan).
- To make the topping, mix the flour and demerara sugar together.
- Rub in the butter using finger tips until the mixture is crumbly.
- Sprinkle in the ground mixed spice and water and bring the mixture together
in loose crumbs.
- Sprinkle the topping over the cake mixture.
- Bake in oven for about 50 minutes to an hour.
- Cover loosely with foil if the topping starts to
turn brown too quickly.
- Leave the cake to cool in the tin (pan) before taking out the cake from tin.
- Dust the streusel cake with icing sugar just before serving.
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