Ingredients
- STRAWBERRY FILLING
- 1.5kgs (3.3lb) of strawberries, washed, hulled & halved
- 110g (1/2 cup) of castor (berry) sugar
- 2 Tbsp of fresh lemon juice
- 2 Tbsp of cornflour (starch)
- 1 tsp of vanilla essence
- CRUMBLE TOPPING
- 110g (1/2 cup) of firmly packed brown sugar
- 75g (1/2 cup) of all-purpose flour
- 90 grams (6 1/2 Tbsp) of unsalted butter, cut into cubes
- 3/4 cup of macadamia nuts, roughly chopped
- 55g (1/4 cup) of Demerara sugar
- CAKE
- 340g (2 1/4 cups) of all-purpose flour
- 3 tsp baking powder
- 3/4 tsp of salt
- 125 g (8 1/2 Tbsp) of unsalted butter, room temperature
- 275g (1 1/4 cups) of castor sugar
- 3 large eggs, room temperature
- 1 tsp vanilla essence
- 3/4 cup of buttermilk
- Vanilla ice-cream for serving
- Serves 8-10
Description
Strawberry Crumble Is Made Even Better With A Layer Of Soft Sponge Cake Topped With Crunchy Macadamia Nuts.
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