ScarlettBlueberry and Cinnamon Streusel Cak
July 30th 2008 13:45
Blueberry and Cinnamon Streusel Cake
About Blueberry and Cinnamon Streusel Cake
Juicy blueberries and a crumble topping combine to make this light, flavourful sponge popular with all the family.
About Streusel
In baking and pastry making, the term streusel (a German word meaning “something scattered or sprinkled”, from the verb streuen, akin to the English verb ‘strew’) refers to a crumb topping of butter, flour, and sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish.
The term is also sometimes used for rich pastries topped with, or mixed with, streusel.
INGREDIENTS
Makes 8 squares
50 gm / 1¾ oz ready-to-eat stoned prunes
150 gm / 5½ oz low-fat natural yoghurt
225 gm / 8oz caster sugar
2 whole eggs
2 egg whites
1 teaspoon vanilla essence
350 gm / 12 oz plain white flour
1 teaspoon ground cinnamon
25 gm / 1 oz butter
1 tablespoon light muscovado sugar
1½ teaspoons baking powder
250 gm / 9 oz blueberries, defrosted if frozen
To garnish
fresh blueberries
1. Heat the oven to 180ºC / 350ºF. Line the base of a 22 cm / 8½ inch square, shallow cake tin with baking paper.
2. Purée the prunes in a food processor or with hand-held mixer, adding 1 tablespoon of hot water if necessary to get a smooth consistency.
3. Scrape the purée into a large mixing bowl; add the yoghurt, caster sugar, whole eggs, egg whites and vanilla essence to the bowl and beat until they are evenly mixed.
4. In a separate bowl, sift the flour with the cinnamon and nutmeg.
5. To make the crumble topping, transfer 75 gm / 2¾ oz of the spiced flour to another bowl and rub the butter into it, then stir in the muscovado sugar and set aside.
6. Sift the baking powder into the remaining flour mixture. Using a hand-held mixer on low speed or a wooden spoon, beat it into the prune and yoghurt mixture.
7. Tip the mixture into the prepared cake tin, top with the blueberries, then sprinkle the crumble topping evenly over the surface.
8. Bake for 50-60 minutes until the cake is firm and lightly browned.
9. Leave the cake to cool slightly in the tin on a wire rack.
10. Serve just warm or at room temperature, garnished with blueberries.
Tips:
You can use other soft fruit such as raspberries instead of blueberries.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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