Gluten free berry and almond streusal cake 

I adore bakewell tart and so does my husband. It has to be one of my all time favourite things but sometimes I don't always have time to make one. This was an experiment with some frozen berries which has turned out to become one of my favourite recipes.

Don't be put off by the list of ingredients, it really is very simple to make. It really is a recipe that you can play around with as long as the frangipane is made correctly. You can top it with a different fruit, I also love apple or pear. You can leave off the streusel but I add it in if making it with the berries because it gives it more of a bakewell tart taste which was exactly what I was after when baking this the day I made it.

Ingredients

For the frangipane

150g butter, softened

125g caster sugar

2 eggs

1 tsp almond essence

75g gluten free self raising flour (I use Doves Farm)

75g ground almonds

For the topping

150g mixed berries, I use a mix of frozen summer fruits when not in season (this can be raspberries, blueberries, blackcurrants, whatever you have really.) If using frozen there is no need to defrost first.

1 tblsp raspberry jam

For the streusel topping (this is optional)

95g gluten free oat flour ( I just grind up gluten free oats in a blender)

50g demerara sugar

65g butter, cold and diced

25g flaked almonds

Icing

90g icing sugar

3 tsp water

Method

1.Preheat oven to 170 degrees c/gas mark 3

2.Make the streusel first by combining oat flour with the sugar. Rub in butter until it forms crumbs (can do this stage in a mixer with the paddle attachment or food processor) Stir in flaked almonds and set aside till needed.

3. Grease a 20cm cake tin and line with greaseproof paper.

4. Put butter and caster sugar in a bowl and beat with an electric whisk or with a freestanding electric mixer until light and fluffy.

5. Break in one egg and whisk well adding a spoonful of flour if starts to curdle.

6. Then crack in second egg and a spoonful of flour and whisk again.

7. Add the almond extract and the ground almonds and whisk until blended. Then ad in the flour and give it a final mix.

8. The mix is very stiff but spread it out in the tin as best you can.

9. Scatter over the berries and then blob tsp full of the raspberry jam here and there all over.

10. Then top with the streusel topping.(if using)

11.Bake for 45-50 mins until a skewer comes out clean.

12. Turn out cake, mix icing up and drizzle over the top.

13. Enjoy either for pudding or as a cake.