Cranberry and Apple Streusel
Cranberry and Apple Streusel came about because I wanted to create a cake that had the elements of a crumble. This German cake is perfect for afternoon tea and particularly lovely over the Christmas period.
Author: Edward Daniel
Recipe type: Dessert, Cake
- 300g cranberries
- approx 300g eating apples, cored and thinly sliced
- approx 200g cooking apples, cored and thinly sliced
- 75ml port
- 250g “00” doppio flour
- 125g almonds, ground
- 175g unrefined cane sugar
- zest of 1 lemon
- 200g coconut oil, chilled and diced
- Preheat the oven to 170 degrees Celsius.
- Soak the cranberries and apple in the port and set to one side.
- Place the flour, almonds, cane sugar and lemon in a large mixing bowl.
- Add the oil to the mixing bowl. Using your fingers gentle mix the ingredients until no longer lumpy and resembles a crumbly texture.
- Line a 9-inch cake tray with oil and place baking paper into it so that covers all sides.
- Fold in half the crumble at the base. Layer in the apple on top followed by the cranberries and the port. Cover with the remaining crumble.
- Place in the oven for about 1 hour until the top is golden and the juices bubble over the sides.
- Permit the streusel to cook and run a knife around the edges before removing and placing on a serving tray.