Autumn Berry Streusel Cake

Autumn Berry Streusel Cake

Recipe by Eoin Corr – Winner of Easyfood Home-cook Hero Award 2014, Connacht Gold Butter me up category & Winner of Easyfood Dish of the Year

Ingredients

6oz/170g of Self raising flour,
6oz/170g of Sugar
6oz/170g Of Ground Almonds
6oz/170g Of Soft Connacht Gold Butter
1 Heap Tsp of cinnamon,
1 full egg,
1 egg Yolk

Filling
200g of Mixed Berries
1 eating apple (Peeled and Diced)
approx. 2 desert spoons of sugar

Method

Preheat your oven to 180 degrees, Line an 8 inch loose bottom round tin,

Place fresh or frozen berries and apple into a pot and gently heat to soften and melt in the sugar.

Place all your dry ingredients in a mixing bowl or a food processor,
Add the butter and lightly beaten eggs,

Lightly rub in with fingertips until mixture is like chunky breadcrumbs, if using processor pulse till the same texture is made,

Gently sprinkle 1/2 of the mixture into the base of the tin , LIGHTLY press down to fill in any gaps and holes ,

Stain the fruit and retain the juice for later , pour the fruit mix onto the middle of the base, leaving a space around the sides (around 1/2 an inch)then sprinkle the remaining mixture over the fruit and again GENTLY press down with finger tips to cover the fruit.

Bake for approx 40-50minutes till crisp and a golden brown colour is achieved.

Cool in tin for 10 minutes, then remove and place on severing plate, serve warm with the juice of the fruit and lightly whipped cream (sweetened with sugar and vanilla)

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