Strawberry Crumble Cake

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.