Stone Fruit Streusel Cake from The Vegetarian Kitchen by Prue Leith and Peta Leith

Name: Stone Fruit Streusel Cake from The Vegetarian Kitchen by Prue Leith and Peta Leith
Ingredients: 25 g cold unsalted butter, cut into cubes; 25 g plain flour; 25 g ground hazelnuts or almonds; 65 g plain flour; a pinch of table salt; ½ tsp baking powder; 550 g stone fruit, halved and pitted (nectarines or peaches would require quartering); 1 tbsp demerara sugar; 60 g unsalted butter, at room temperature, plus extra for greasing; 100 g caster sugar; 1 large egg

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This cake is much better suited to being a dessert than a teatime cake. The fruit turns into delicious, jammy pools, only just held together by the sponge. For this reason, I think it’s best made...

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Ingredients

25 g cold unsalted butter, cut into cubes
25 g plain flour
25 g ground hazelnuts or almonds
65 g plain flour
a pinch of table salt
½ tsp baking powder
550 g stone fruit, halved and pitted (nectarines or peaches would require quartering)
1 tbsp demerara sugar
60 g unsalted butter, at room temperature, plus extra for greasing
100 g caster sugar
1 large egg