Cakes & Baking

Nigella Lawson’s Very Clear Strawberry Streusel Cake

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Nigella Lawson's Very Clear Strawberry Streusel Cake

Advise by Linda Xiao
  • Serves
    8 to 10
Creator Notes

Right here, one dough does double the work (potential to dawdle, dough!): Kind it by rubbing frosty butter into the dry components, as you would possibly per chance for pie crust. Reserve a half of-cup of this mixture, mix it with a teaspoon of crunchy sugar, and you would possibly per chance hang got sever your crumb high. Deliver! Done.

Purchase the the leisure of the sandy mess, mix in an egg and bitter cream (or sub in a single other dairy manufactured from identical viscosity—stumble on how right here), and you would possibly per chance receive a sticky batter you’ve got to tussle with—accurate a miniature—to unfold into and up the perimeters of a spring-make pan, esteem a thick shortbread crust (I fetch that damp arms serve). Pour over a blend of contemporary strawberries, strawberry jam (to listen to the fruit model), and cornstarch (to stave off wateriness), then drop extra of that moist batter over high. On goes the crumble you already made, and your work is over.

A miniature bit tailored from Nigella Lawson’s recipe in the Fresh York Cases.

—Sarah Jampel

  • Test Kitchen-Permitted

  • For the jam layer:

  • 8 oz.

    contemporary strawberries, hulled

  • 3 tablespoons

    strawberry jam (I’ve also dilapidated raspberry, and I bet heaps of styles—apricot!—would possibly possibly be factual too)

  • 2 teaspoons


  • 2 teaspoons

    vanilla extract

  • For the cake and crumb topping:

  • 3/4 cup


  • 1 cup

    all-aim flour

  • 1 cup

    plus 2 tablespoons whole wheat pastry flour (or replace all-aim flour)

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 12 tablespoons

    (1 1/2 sticks) frosty salted butter, sever into 1/2-inch cubes

  • 1 cup

    bitter cream

  • 1

    mountainous egg

  • 1 tablespoon

    vanilla extract

  • 2 teaspoons

    Demerara or turbinado sugar

  1. For the jam layer:
  2. In a blender, combine the strawberries and jam and direction of till blended. Kind a slurry of the cornstarch and vanilla extract, add to blender, and blend till tender. Residing apart for later.
  1. For the cake and crumb topping:
  2. Preheat the oven to 375° F and grease a 9-inch springform pan.
  3. In a mountainous bowl, crawl together the sugar, flours, baking powder, and baking soda. Sprinkle in butter cubes and exercise your fingers to rub them in—as in case you were making pie dough—till mixture resembles mountainous erroneous crumbs with pea- and walnut-sized butter pieces.
  4. Contain close 1/2 cup and blueprint it apart for the topping in a medium bowl.
  5. To the mountainous bowl, add bitter cream, egg, and vanilla. Mix well.
  6. Dollop a miniature over half of of this batter into pan. With a miniature damp arms, pat the batter across bottom of pan and about 1 inch up facets; the aggregate will be very sticky and slightly uneven.
  7. Pour over the strawberry purée in an even layer over the batter, leaving a rim of dough around it. Conceal with blobs of closing cake mixture, making an strive to unfold them as evenly as probably and the utilization of damp arms to skinny them out. Don’t stress about it! (Believe me.)
  8. Add the Demerara sugar to the reserved 1/2 cup dough and trek with a fork to combine. Sprinkle evenly over cake.
  9. Bake cake till calmly golden, about 45 minutes. Frigid completely forward of serving.

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