150g unsalted butter
150g uncooked sugar
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
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 lemon zest and the bottom hazelnuts or almonds. Sift within the flour and blend till mixed. Spoon the batter into the ready tin and unfold out evenly. Put aside.
For the filling, mix the strawberries in a bowl with the sugar, flour and spices. Toss to coat then scatter this combination evenly onto the cake batter.
To organize the topping, combine the oats with the sugar, flour and salt after which add the butter. Toss to coat all of the butter items after which, working shortly, use your fingertips to roughly rub the butter into the dry combination till included. You must be capable of press the combination into giant clumps. Whether it is too crumbly and never holding, add some further butter and work into the combination.
Crumble the oat topping evenly over the rhubarb and bake for 40-45 minutes till the highest is golden and a skewer comes out clear when inserted within the centre of the cake. Permit to chill then slice into items and serve.
What else I’m cooking with:
New season peas and broad beans. Added merely to a lemony risotto on the very finish and topped with an enormous grating of pecorino.
What else I’m consuming:
The Jungle Spice Pork sausage banh mi from Anchovy!