RASPBERRY ALMOND STREUSEL CAKE

What you need:
For the streusel topping:

• 25g Lurpak® Baking
• 50g plain flour
• A pinch of salt
• 25g caster sugar
• 50g toasted flaked almonds
For the cake:
• 200g Lurpak® Baking
• 200g caster sugar
• 4 eggs
• 200g plain flour
• 1 tsp. vanilla extract
• 1 tsp. rose water (optional)
• 1 level tsp. baking powder
• 250g raspberries or blueberries

What you do:
Preheat the oven to 160°C / 180°C Fan Assisted / Gas Mark 4.
Grease a 20cm spring form tin, then line the base with baking
paper.
For the streusel topping, melt the 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 and gently fold in the flaked
almonds.
To make the cake mix, put the Lurpak® Baking into a large bowl
and beat with the sugar to make a light, creamy mixture.

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 rose water, then, using a large
metal spoon, gently fold in the remaining flour and baking powder. If the
batter doesn’t easily drop off the spoon, add a little milk.
Spread the mixture in the tin and dot with the raspberries or blueberries.
Cover with the streusel mixture and bake in the oven for 45 minutes.
Leave the cake to cool in the tin for 15 minutes then remove and serve.