Strawberry Crumble Cake

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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