Receta Berries Streusel cake 梅果蛋糕
I love streusel cake especially with berries. So by coincidence I had the chance to try LWF's Berries cake when a few of us gathered together for a lunch 2 weeks ago. I really love the streusel topping. It wasn't too sweet and had a the juicy sourish taste of blueberries and cranberries in the middle and not too dry cake base. It made me craved for another piece and I can't wait to bake this scrumptious cake myself with LWF's easy recipe. So perfect with a cup of coffee! Even my friend who shared this cake, also gave a thumbs up!
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.
杏仁碎铺面 (Streusel toppings)
50克 普通面粉
40克 杏仁粉
70克 赤糖 （我用原蔗砂糖）
50克 含盐牛油 （切小块）
250克 蓝莓 （新鲜或用冰冻的）
125克 蔓越莓（新鲜或用冰冻的）
2汤匙 细糖
2汤匙 柠檬汁
1茶匙 玉米粉 + 1汤匙水 = 拌匀，最后放
125克 含盐牛油
1杯 砂糖 （100克）
2个 大鸡蛋
1粒 柠檬皮屑
1/4杯 动物性奶油 （50克）+ 1/2杯 牛奶 （100克）+ 2汤匙 柠檬汁 = 混合均匀，备用
300克 自发面粉，过筛
然后倒入铺好的红包纸的9寸四方烤盘里，铺上梅果，再撒上杏仁碎铺面。
放入预热烤箱，以摄氏190度烤15分钟，然后调底温度至180度，继续烤25-30分钟即可。