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Spiced almond streusel dessert cake

  • 2:05 Prep
  • 1:30 Cook
  • 10 Servings


  • 250g butter, chopped
  • 1/2 cup firmly packed brown sugar
  • 2/3 cup golden syrup
  • 1 cup self-raising flour
  • 1 cup plain flour
  • 3 teaspoons ground ginger
  • 2 teaspoons ground mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 2 eggs
  • 1/2 cup milk

Almond streusel

  • 1/3 cup whole blanched almonds, finely chopped
  • 1/4 cup plain flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 25g butter, chilled, chopped


  • 300ml thickened cream
  • 2 tablespoons icing sugar mixture


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper.
  • 2
    Place butter, sugar and syrup in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until combined. Remove from heat. Transfer to a heatproof bowl. Cool for 10 minutes.
  • 3
    Meanwhile, make streusel Combine almonds, flour, sugar and cinnamon in a bowl. Rub in butter until mixture resembles coarse breadcrumbs.
  • 4
    Sift flours, ginger, mixed spice and soda into butter mixture. Mix until just combined. Whisk eggs and milk together in a jug. Add to flour mixture. Stir until smooth. Pour into prepared pan. Sprinkle streusel over flour mixture. Bake for 1 hour 20 minutes to 1 hour 25 minutes or until a skewer inserted in centre of cake comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn, top side up, onto a wire rack to cool completely.
  • 5
    Make filling Using an electric mixer, beat cream and icing sugar together until soft peaks form. Carefully cut cake in half. Place cake bottom on a plate. Top with filling. Sandwich with cake top. Serve.

Source: taste.com.au


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