Winner '14: Eoin Corr

Butter Me Up, sponsored by Connacht Gold

Autumn Berry Streusel Cake
Serves 6-8

  • 170g self-raising flour
  • 170g sugar
  • 170g ground almonds
  • 170g Soft Connacht Gold Butter
  • 1 heaped tsp cinnamon
  • 1 whole egg and 1 egg yolk, beaten together

For the filling:
  • 200g mixed berries, fresh or frozen
  • 1 eating apple, peeled and diced
  • Approx. 2 dessertspoons of sugar
  1. 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm loose-bottomed round tin.
  2. 2 Place the berries and apple into a pot with the sugar and gently heat until softened.
  3. 3 Place all your dry ingredients in a mixing bowl or a food processor. Add the butter and eggs. Lightly rub in with fingertips until the mixture is like chunky breadcrumbs. Or, pulse using the food processor.
  4. 4 Gently sprinkle half of the mixture into the base of the tin and very lightly press down to fill in any gaps and holes.
  5. 5 Strain the fruit and retain the juice for later. Pour the fruit mixture into the middle of the base, leaving a half-inch space around the sides. Sprinkle the remaining dry mixture over the fruit and very gently press down with fingertips to cover the fruit.
  6. 6 Bake for about 40-50 minutes until crisp and golden brown.
  7. 7 Cool in the tin for 10 minutes, then remove and place on serving plate. Serve warm with the juice of the fruit and some lightly whipped cream sweetened with sugar and vanilla.
Per Serving 485kcals, 29.3g (12.1g saturated), 51.6g carbs, 29.4g sugars, 8.2g protein, 4.8g fibre, 0.132g sodium

Eoin Corr

"I just love this streusel cake. It’s a real taste of Christmas with the sweet crumbly cinnamon scented cake and the filling layer of autumn berries. It’s a real favourite with the family at Christmas and a must for dessert at this time of year. It’s so easy to adapt the filling as well: try sweet mince or apple in the wintertime, then in summer use fresh strawberries or raspberries. It’s great; one slice is never enough!"

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