Strawberry and Pistachio Crumble Cake

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I created this delicious cake because it’s along the same lines as the Lemon and Coconut tea cake I made a few weeks ago 🙂 It’s got the same cake base as this cake but with a fresh strawberry filling and a pistachio crumble topping! So yummy! It’s easy to whip up for an afternoon tea with girlfriends 🙂 Enjoy xx

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Strawberry and Pistachio Crumble Cake

Inspired by Butter Baking.

Ingredients:
For the cake:
1 1/2 cups self-raising flour
3/4 cup caster sugar
90g butter, chopped
1 egg
1 tsp vanilla

For the strawberry filling:
500g strawberries
1/4 cup sugar
1 tbs cornflour

For the crumble:
1 1/4 cups plain flour
2/3 cup demerara sugar
80g pistachios
2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
110g melted butter

Method:
Pre heat the oven to 160°C, grease a 23cm springform pan and line with baking paper.

For the cake, sift the flour into a bowl, add the sugar, then rub the butter into this mixture until it resembles fine breadcrumbs. Stir in the egg and vanilla to form a soft dough. Press the mixture into the base of the cake tin.

For the crumble, process the pistachios in a food processor until they resemble fine breadcrumbs. Combine all the ingredients in a bowl with a fork until all incorporated. Spread the mixture onto a large baking tray lined with baking paper to about 1cm in thickness. Bake crumble for about 20-25 minutes or until just starting to golden around the edges then remove from oven. Increase the oven temperature to 180°C.

For the strawberry filling, hull and quarter the strawberries then mix in the sugar and cornflour until the strawberries are evenly coated. Scatter over the cake batter in the tin. Spread the crumble in an even layer over the strawberries in the cake pan and bake for about 25-30 minutes until golden.

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Lemon and Coconut Tea Cake

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I’ve had a big weekend. I worked Friday night, Saturday morning and all day Sunday, had a family dinner on Saturday night followed by a 21st party afterwards. And for the family dinner, I was of course in charge of dessert. Which I absolutely love doing. Mum always offers that if I’m too tired or can’t be bothered, she can just buy a cake. However I never take her up on the offer because I love doing the baking for events with family and friends. I love how happy it makes everyone to have a yummy, sweet dessert after dinner. The dinner was to celebrate 3 birthdays this month. Mine, my grandmother’s and my younger cousin’s. So I had to make 3 cakes 😉 All on Saturday afternoon. I made a chocolate and peanut butter cheesecake, a strawberry crumble cake and a classic chocolate cake. The chocolate cake I have made many times and it has a delicious gooey centre and whipped cream on top. I definitely plan on sharing all of these recipes with you at some point because they were all a hit and all delicious.

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However today, I have something different for you. A Coconut and Lemon tea cake. One of my absolute favourite things to use when I’m baking is lemon curd. I love the sour, tart contrast it has when including it in a sweet dessert. My mum used to make this cake when I was younger, just without the coconut, and I absolutely loved it! It was always a request when mum announced she was making a cake 🙂 It has a soft cake base, lemon curd spread over that and is topped with more of the cake mixture crumbled over the top. Fantastic for morning or afternoon tea. Enjoy!

Mel xx

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Lemon and Coconut Tea Cake

Ingredients:
1 cup (150g) cup self-raising flour
1/2 (45g) cup coconut
3/4 cup (170g) caster sugar
90g butter, chopped
zest of 1 lemon
1 egg
1 tsp vanilla

For the lemon filling:
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1 egg, well beaten
60g butter, chopped

Method

Pre heat the oven to 180°C, grease a 20cm springform pan and line with baking paper.

Sift the flour into a bowl, add the coconut and sugar, then run the butter into this mixture until it resembles fine breadcrumbs. Add the lemon zest and stir in the eggs to form a soft dough. Press 2/3 of the mixture into the base of the cake tin.

For the lemon filling: Combine the lemon juice, sugar, egg and butter in a small pan. Stir over low heat until the mixture thickens and coats the back of the spoon.

Spread the hot lemon filling over the base and then crumble the remaining dough over the filling. Bake for 20 minutes or until golden and cool in pan.

Remove from pan and serve dusted with icing sugar.

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