Sunday, 3 January 2010
Cranberry Streusel Cake [off-challenge]
Not from a Challenge book, but from the very good Tamasin Day-Lewis "Tamasin's Kitchen Classics". A simple all-in-one butter sponge, (85g each of SR flour and caster sugar, 1 egg and 55g soft butter) topped with the remains of the fresh cranberries (85g) from Christmas, and then a lovely streusel/crumble topping made with 85g each of crunchy demerara sugar and plain flour, another 55g butter, and a teaspoon of cinnamon. Bake in a spring-form cake tin for about 40 mins on a medium heat. A very good way of hoovering up leftovers.