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Strawberry and Ginger Hazelnut Streusel Cake
This is a strawberry show-stopper!
Serves 10|Takes 45
INGREDIENTS:
For the Streusel:
1 cup of Flahavan’s Rolled Oats, toasted
1 tsp mixed spice
4 tbsp. of butter
1/2 cup of self-raising flour
1/3 cup of blanched toasted hazelnuts, roughly chopped
1/3 cup of demerara sugar
For the Fruity Mixture:
3 & 2/3 cups of strawberries, halved
1 tsp ground ginger
1/3 cup of stem ginger, finely chopped
2 tbsp caster sugar
1 tsp lemon juice
For the Cake:
2 tsp mixed spice
3/4 cup of soft butter
1 cup of caster sugar
2/3 cup of Hazelnuts
1/2 cup of self-raising flour
A pinch of salt
4 medium eggs, whisked
METHOD:
Preheat the oven to 350°F fan. Grease and line a 8 inch springform round cake tin.
In a large bowl, combine the strawberries, ground ginger, caster sugar and lemon juice. Tip onto a lined baking tray and roast in the oven for 15 mins. At the same time, place the hazelnuts on a baking tray and roast for 15 minutes, until golden. Then, lower the oven temperature to 300°F fan.
Spoon the fruit into a small bowl, draining off any excess liquid, and mix in the chopped stem ginger. Set aside to cool.
To make the streusel, use your fingertips to rub the butter into the flour until you have a breadcrumb-like consistency.
Mix in the mixed spice, Flahavan’s Oats, demerara sugar and 50g of chopped hazelnuts. Blitz the remaining hazelnuts in a food processor until you have a fine flour-like consistency.
To make the cake batter, cream together the butter and sugar using an electric hand whisk until light and fluffy. Gradually, whisk in the eggs until combined. Then, fold in the remaining ingredients using a large metal spoon.
Spoon half the mixture into your cake tin. Top with half the streusel and half the strawberries. Spoon on the remaining cake batter and smooth out to create an even layer. Top with the remaining streusel and strawberries.
Bake in the center of the oven for 50 minutes before covering with a layer of foil. Continue baking for a further 45 minutes before removing from the oven. Leave to cool a little before removing from the tin. Slice, serve and enjoy!
