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.

Mouth watering Hot Fudge Lava Cake

Ingredients

• 1 cup sugar, divided
• 1/2 cup cocoa powder, divided
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons butter, melted
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water
• Vanilla ice cream, for topping

Instructions

• Preheat oven to 350 degrees. Spray an 8 or 9-inch baking pan with cooking spray.
• In a medium bowl, whisk together 1/2 cup sugar and 1/4 cup cocoa powder. Set aside.
• In a large bowl, whisk together the flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt.
• In a medium bowl, whisk milk, butter, egg yolk, and vanilla until smooth. Stir milk mixture into flour mixture (batter will be stiff) Fold in chocolate chips.
• Spread batter into prepared pan. Sprinkle reserved cocoa and sugar mixture evenly over the top.
• Gently pour boiling water over batter. Do not stir.
• Carefully place in oven and bake until the top of the cake is cracked and the edges are firm, but the center is still gooey, about 23-25 minutes.
• Cool on a wire rack for at least 10 minutes. Serve warm topped with vanilla ice cream.

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source:letsdishrecipes