Strawberry Cake with Crumb Topping

Ingredients

• 175 g butter
• 150 g sugar
• 4 eggs
• 1 pinch salt
• 2 tsp Baking powder
• 400 g flour
• 100 ml milk
• butter (for the baking tray)
• Flour (for the baking tray)
• 60 g ground almonds
• 1 kg strawberries
• 100 g flour
• 100 g Ground Almonds
• 50 g sugar
• 100 g butter
• powdered sugar (for dusting)
• whipped cream (optional)

Instructions

1. 1.

   Preheat the oven to 180°C fan or conventional heat. Grease a baking tray with butter and dust with flour.

2. 2.

   For the dough, beat the room‑temperature butter until fluffy. Alternately fold in sugar and eggs, then add salt. Gradually whisk in the baking powder, flour and milk, stirring briskly until a smooth, spreadable batter forms. Spread this on the tray, level it out and sprinkle with ground almonds.

3. 3.

   Wash, trim and halve or quarter the strawberries according to size. Arrange them over the batter.

4. 4.

   For the crumb topping mix flour, almonds and sugar. Add small butter pieces and rub between your hands until crumbly; scatter over the strawberries. Bake in the preheated oven for about 50 minutes (check with a skewer). Remove, cool, cut into slices and dust with powdered sugar before serving.

5. 5.

   Serve with whipped cream if desired.