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Since I wasn't sure whether the cake was thoroughly cooked through, I gave it another extra 5 to 10 mins in the oven. As a result, some of the walnuts were a little burnt although it didn't really affect the taste too much. The cake itself has got the texture which is almost similar to the strawberry yoghurt cake I did earlier. The difference lies on the toppings. It really gave the cake a very nice, sweet and nutty touch to it. The cake tasted delicious despite the tangy strawberries :)
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Ingredients:
140g plain flour
70g almond meal
150g caster sugar
2 1/2 teaspoons baking powder
1 cup strawberries, diced
1 egg at room temperature
3/4 cup milk
1/3 cup oil
1 teaspoon vanilla extract
grated zest of 1 lemon
Topping:
1/2 cup chopped walnuts
60g light brown sugar
35g plain flour
1 cup strawberries, diced
2 tablespoons oil
Method:
- Pre-heat oven to 190 degC. Grease the sides and line bottom of a 20cm round pan with parchment paper.
- Sift flour, almond meal, sugar, baking powder into a large bowl. Toss the diced strawberries through the flour mixture.
- In a separate bowl, with a manual whisk, whisk together the egg, milk, oil, vanilla and lemon zest. Pour into the dry ingredients and stir with a spatula to combine.
- Pour the mixture into the prepared pan.
- To make the topping, combine the walnuts, brown sugar, flour and strawberries in a bowl, and sprinkle evenly over the cake. Drizzle the oil over the topping.
- Bake for 50~55 mins or until a skewer comes out clean when inserted into the cake.
- Let the cake cool in the pan for 20mins before unmolding. Serve the cake warm.
Recipe source: adapted from Cooking Desserts, Katy Holder
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