Strawberry and Ginger Hazelnut Streusel Cake
This is a strawberry show-stopper!
Serves 10|Takes 45
For the Streusel:
100g Flahavan’s Organic Jumbo Oats, toasted
1 tsp mixed spice
60g self-raising flour
50g blanched toasted hazelnuts, roughly chopped
60g demerara sugar
For the Fruity Mixture:
550g strawberries, halved
1 tsp ground ginger
50g stem ginger, finely chopped
2 tbsp caster sugar
1 tsp lemon juice
For the Cake:
2 tsp mixed spice
200g soft butter
200g caster sugar
100g self-raising flour
A pinch of salt
4 medium eggs, whisked
Preheat the oven to 200°C/180°C fan. Grease and line a 20cm 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 170°C/150°C 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 Organic Jumbo 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 centre 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!