Streusel slice

Streusel slice


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The cake in this recipe is tinged with lemon rind and serves as a perfect complement for the cinnamon-accented topping to deliver a delicious treat. You can choose your fruit for topping-apples are a classic.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • 200g flour
  • 115g sugar
  • 100g softened butter
  • large pinch of cinnamon
  • CAKE
  • 185g sour cream or ricotta
  • 400g plain flour, plus extra for kneading
  • 2 teaspoons baking powder
  • 5–6 tablespoons (30g) sugar
  • 1 teaspoon grated lemon rind
  • 1 egg
  • 2 tablespoons sunflower oil
  • 4–5 tablespoons milk
  • 2-3 green apples, thinly sliced (or other fruit) for topping

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. For streusel topping, knead flour, sugar, softened butter and a large pinch of cinnamon into a crumbly dough; add a little more flour, if needed.
  2. Press ricotta through a sieve. Line a baking tray with baking paper or grease well with butter.
  3. Put flour, baking powder, sugar and zest in a bowl. Add sour cream, ricotta, egg, oil and milk; knead into a crumbly dough with dough hooks of an electric mixer or by hand.
  4. Place dough on a lightly floured work surface and knead into a ball; work in only a small amount of flour, or the slice will be dry.
  5. Roll dough out on the floured work surface or the baking tray. (For rolls and pastries, shape dough into a cylinder, divide into pieces and shape.)
  6. Spread a topping on the dough such as slices of apple; overlap like roof tiles.
  7. Preheat oven to 180 degrees C. Spread streusel topping evenly over fruit. Bake for 15–20 minutes. Cool on a wire rack.

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