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Wonderfully soft, smooth and moist with an additional crunchy topping, this strawberry almond streusel cake makes the perfect pair with a cup of tea!
125g unsalted butter, softened
3/ 4 cup (110g) coconut sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 1/ 4 cups (185g) plain flour
3/ 4 cup (75g) almond meal
1 1/ 2 teaspoons baking powder
1/ 3 cup (80ml) milk
2 punnets (500g) Driscoll's strawberries, hulled & thickly sliced
50g unsalted butter, softened
1/ 4 cup (35g) coconut sugar
1 teaspoon ground cinnamon
1/ 4 cup (35g) plain flour
1/ 2 cup (70g) pecans, finely chopped
Preheat the oven to 180°C. Grease the base and sides of a 20cm round cake pan with oil and line with baking paper.
To prepare the streusel topping, using an electric mixer cream the butter, coconut sugar and cinnamon together in a medium bowl, until pale and creamy. Add the flour and pecans and stir to combine. Shape into a log and wrap in baking paper, twisting the ends to secure. Refrigerate for 1 hour, or until firm.
Using an electric mixer, cream the butter, coconut sugar and vanilla together in a medium bowl, until pale and creamy. Add the eggs one at a time, beating between each addition. In a separate bowl whisk the flour, almond meal and baking powder together. Gradually add the flour mixture and milk to the creamed butter, beating to combine. Add 250g of the sliced strawberries and stir to combine. Spoon and spread the batter into the prepared pan, making a smooth surface. Scatter with the remaining strawberries. Coarsely grate the prepared streusel topping over top.
Bake for 1 hour and 10 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the pan for 10 minutes to cool slightly.
Turn out onto a wire rack. Remove the baking paper and leave to cool completely.
Slice to serve.