Julia’s Strawberry Crumble Cake


(Serves 10-12)

150g unsalted butter
150g uncooked sugar
2 eggs
1 tsp vanilla paste or extract
Zest of a lemon
½ tsp floor cinnamon
50g (⅓ cup) roasted hazelnuts or almonds, coarsely floor
180g (1 ¼ cup) self elevating flour

Strawberry filling

500g strawberries, trimmed and roughly chopped
2tbsp uncooked sugar
1tbsp plain flour
½ tsp black pepper
½ tsp floor ginger

Oat Streusel topping 

210g rolled oats
3tbsp uncooked sugar
1 tbsp plain flour
Pinch of sea salt
170g chilled unsalted butter, lower into cubes


Preheat the oven to 180C. Grease a 21cm sq. cake tin with butter and line with baking paper.

Soften the butter in a small saucepan and simmer over a low warmth for about 4 minutes till nutty and brown. Put aside to chill.

In a big bowl, beat the sugar, eggs and vanilla till pale. Stir within the butter, adopted by the

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