Strawberry custard crumble cake by Katherine Sabbath
A Mother's Day treat shared from Katherine Sabbath to you - a soft and delightfully sweet strawberry custard crumble cake.
Ingredients
For the cake
- 1 punnet (450g) fresh strawberries, sliced
- 2 free-range eggs
- 200g caster sugar
- 150g unsalted butter, softened
- 1 3/4 cup (260g) self-raising flour
- 2 Tbsp custard powder
- 170ml milk Splash of Irish Creme liqueur (optional)
- 115g unsalted butter, room temperature
For the crumble topping
- 100g caster sugar
- 100g plain flour
- 100g almond meal (or any ground nut)
- 100g cold unsalted butter, cubed
Method
- Preheat oven to 170C. Grease and line a 23cm round spring form pan.
- To make crumble: Place all ingredients into a large mixing bowl and slowly beat together with the paddle attachment until mixture forms a crumble. Set aside until needed.
- Place eggs, sugar and butter into a large mixing bowl and beat until light and creamy (approx 3 mins).
- Add flour, custard powder, milk, Irish Creme liqueur (if using) to the egg mixture and mix until just combined.
- Pour the cake batter into the cake pan and spread out evenly. Embed the sliced strawberries on top, making sure to cover all the cake batter. Sprinkle the crumble topping over the strawberries.
- Bake for approx. 1 hour or until a skewer inserted into the centre comes out clean. Stand cake for 15 mins to cool slightly before removing from pan. Serve warm, with a dollop of creme fraiche or vanilla ice cream, and enjoy!
Tags: Mother's Day