This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Topping
Cake
Method
1.Preheat oven to 170°C. Grease and line two 12cm x 20cm loaf tins with baking paper.
2.For the topping, blitz the butter, flour and sugar to resemble fresh breadcrumbs.
3.For the cake, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the flour, ground almonds and lemon zest. Scrape into the tins and smooth the tops.
4.Scatter over the berries. Add the topping, roughly clumping the crumb as you go.
5.Bake for 45-55 minutes or until golden and an inserted skewer comes out clean.
6.Cool for 15 minutes, then run a knife around the loaf edges, where fruit may have turned jammy. Turn out to cool.
7.Serve warm or cold in nice, thick slices.
For a gluten-free version, replace the plain flour with GF, but remove 1 heaped tbsp flour and add 2 tbsp milk to the cake batter.
Note