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Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys cherry frangipane-streusal cake, gf df ef sf using 20 ingredients and 12 steps. Here is how you cook that.
Composition needed to serve Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF:
- Streusal Topping
- 25 grams plain / gluten-free flour
- 25 grams ground almonds
- 50 grams granulated sugar
- 25 grams butter / sunflower spread
- Cherry Cake
- 2 tbsp ground flax seed
- 6 tbsp warm water
- 125 grams softened butter / sunflower spread
- 125 grams granulated sugar
- 30 ml water or milk
- 75 grams ground almonds
- 1 tsp almond extract
- 75 grams plain / gluten-free flour
- 1/2 tsp (rounded) baking powder
- 1/4 tsp xanthan gum if using gluten-free flour
- 300 grams fresh cherries, halved and stoned
- Extra Topping
- 50 grams flaked almonds
- icing sugar / powdered sugar
Instructions to make Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF:
- Mix the ground flax and water in a small bowl or cup and set aside for 15 minutes until gelatinous (you can use 2 eggs in place of this and ignore this step)
- Meanwhile preheat the oven to gas 4 / 180C / 350°F and grease & line a 20cm cake tin
- Make the topping first by mixing the flour, ground almonds and sugar together. Rub in the butter with your fingers until the mixture resembles crumbs. Set aside
- For the cake, cream the butter and sugar together in a large bowl
- Add the flax mixture and the milk (or 2 eggs), half of the ground almonds and stir in, then add the rest of the ground almonds and the extract and mix together
- Add the baking powder and xanthan gum if using to the flour, then fold into the rest of the cake batter
- Pour the cake batter into the tin and even it out with the back of a spoon
- Spread the cherries over the top of the cake batter
- Sprinkle the streusal topping over the cherries and add the flaked almonds on top of that if desired
- Bake for 45 - 55 minutes or until the almonds / topping is slightly golden and a skewer inserted into the middle of the cake comes out clean
- Let stand in the tin for 10 minutes before releasing. Dust with icing sugar if desired before serving
- A lovely dessert served warm with custard or ice cream
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