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Strawberry Crumble Cake


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Ingredients

10 portion(s)

Topping

  • 100 g plain flour
  • 50 g chilled butter, chopped
  • 60 g brown sugar
  • 20 g dessicated coconut
  • 2 tablespoons flaked almonds, optional

Cake

  • 220 g Butter, softened
  • 220 g castor sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 340 g self-raising flour
  • 190 g Milk
  • pinch salt
  • grated zest 1 small orange
  • 200 g strawberries, washed, halved
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Recipe's preparation

    TOPPING
  1. 1. Preheat oven to 180 degrees. Grease and line a 20cm spring-form cake tin.

     

    2. Add all ingredients except for almonds into bowl - 12 sec Counter-clockwise operation speed 5

     

    3. Set aside. No need to wash bowl

  2. CAKE
  3. 1. Add all ingredients except strawberries into bowl - 10 sec  Speed 4

     

    2. Scrape down sides with spatula then mix further 10 sec  Speed 4

     

    3. Spoon batter into tin, smooth top, sprinkle with strawberries.

     

    4. Add almonds to topping if using. Sprinkle topping over cake mix, pressing in lightly.

     

    5. Bake for 60 - 70 minutes, or until skewer inserted in centre comes out clean.

     

    Cool in tin for about 10 minutes; turn out onto wire rack to cool completely.

     

    6. Dust with icing sugar to serve.

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Accessories you need

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Tip

You can choose to omit the coconut from the topping also. 

This recipe is adapted for thermomix from a recipe by David Herbert.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this tonight and oops I left the butter in...

    Submitted by tracywed on 2. July 2019 - 21:23.

    I made this tonight and oops I left the butter in the microwave instead of in the batter but it tastes great regardless and I guess I’m getting less fat. I used Xylitol sugar too worked perfectly

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