Cranberry streusel cake

Serves: 20

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• Makes a 23cm cake (the same quantity of ingredients can also be used to make two 20cm cakes, baked at the same temperature but for a shorter time - 45 to 50 minutes)
• FOR THE CAKE
• 200 gram(s) self-raising flour
• 200 gram(s) demerara or soft brown sugar
• 1 teaspoon(s) baking powder
• 1 pinch(es) salt
• 150 gram(s) unsalted butter, plus extra for the tin
• 2 large eggs mixed with 4 tbsp milk
• 150 gram(s) cranberries, halved
• FOR THE TOPPING
• 200 gram(s) plain flour
• 200 gram(s) demerara or soft brown sugar
• 1 pinch(es) salt
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) freshly grated nutmeg
• 150 gram(s) unsalted butter

Method

1. Butter a deep, loose-bottomed 23cm round tin and line with baking parchment. Heat the oven to 180°C (350°F) gas mark 4. To make the cake, combine the flour, sugar, baking powder and salt in a bowl. Rub in the butter, by hand or in a food processor, until the mixture looks like fine crumbs. Stir in the egg- and-milk mixture and combine thoroughly, then spoon into the tin and level the surface. Scatter the cranberries in an even layer over the cake.
2. To make the streusel topping, combine the flour, sugar, salt, cinnamon and nutmeg. Rub in the butter, by hand or in a processor, to make a coarse crumble mixture. Scatter it over the cranberries. Bake for 60 to 70 minutes, or until a skewer inserted into the centre comes out clean. Let the cake settle in its tin for a few minutes, then turn onto a wire rack to cool completely before wrapping. Or, to serve warm, turn onto a plate and accompany with whipped or ice cream to complement the tang of the cranberries. Recipe by Shona Crawford Poole

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