Butter Streusel Cake (with fruit) - German Style

As a child one of my favourite desserts was Danish, why?  I loved the streusel topping!  This cake is a bit of both worlds (the fruit and the streusel).  My DH loves this, as does his cousin who before getting married would come over and visit for dinner on a regular basis.  This is a dessert that's always a hit!  This can be served hot with ice-cream (Hubby's favourite), warm with cream or cold as an afternoon or morning tea.

For the fruit - use whatever your favourite canned fruit is.  I find the apples, peaches, pears and apricots go well.  Plums would be great, but take the stones out of the fruit first.  I have tried this with fresh fruit, I was unable to get the same end result as using canned fruit.  I always have cans of fruit in my pantry (ok, I have lots!) you never know when you might like to whip up something.  If the desire strikes, I like to be prepared!  Please make sure that you have well drained the fruit, I use a spaghetti strainer and leave the fruit in there to drain while I make the batter.

A word about assembling this dessert - I have found that if there is too much fruit placed in the middle of the cake it takes longer to cook and is uncooked upon my regular cooking time.  I find using my hands to distribute the fruit a little bit everywhere works best.  Paying close attention to corners as they cook faster.

This recipe will yield one large cake in a large leamington/brownie tray (18x28 cm or 9x11").  It should give about 20 slices.  If you like your streusel topping crunchy as I do, it's best served the day of preparation.  As the fruit is moist, any cake that isn't eaten the day of preparation should be refrigerated.

You will notice there is no word about removing the cake from the tin.  This isn't a type-oh this is correct.  I tried removing it once and the topping all but fell off on to my kitchen bench.  Slice and serve from the tin.  This cake is best served the day of baking as the next day, the topping is not as crunchy.

Cake Batter

3/4 cup butter
1/4 cup sugar
2 eggs
2 cups SR flour
1/2 ts Baking powder
1 1/4 cups milk (I use use milk powder mixed with water)
1 large tin of fruit, well drained (I use my collinder)

Streusel Topping

1 1/2 cups flour
1/2 cup sugar
1 1/2 cups butter - cold
2 ts cinnamon

Pre-heat your oven to 180oC or 350oF.  Well grease your tin but don't add baking paper.
In a bowl, cream the butter and sugar until it looks thick and creamy. Add the eggs and beat in well.
Fold (gently mix) in the half the flour and half the milk.
Fold in the remaining flour, Baking powder and the milk.
Pour the batter into the prepared pan and spread evenly (it will be a bit thicker than a normal cake mix, this is normal).
Gently arrange the fruit on top (to get a bit of fruit everywhere and not all dumped in the middle)
Top with the prepared streusel topping (use your hands to get a bit everywhere) and pop into the prepared oven.  Bake for 35-45 minutes.  Cool in the tin and serve from the tin.
STREUSEL: Mix the flour, cinnamon and sugar in a large bowl.  Use your hands to combine the butter, use your fingers to work the butter in so the the whole lot looks like large bread crumbs.

Happy cooking!
Elizabeth x

Easy Lamb Kofta

My children love these!  They are best made on the BBQ over coals, but an inside BBQ or under the grill (broil) will work well too.  When made on the BBQ they have a wonderful smokey flavour that is out of this world!  Kofta's are so versatile - serve them as it with a salad, on bread or inside a pit pocket.  They are also great for making kebabs at home.  Sauces that my family enjoy with kofta are: BBQ, Hommus and Tziki - but not all 3 together!

I roll them (with wet hand) into a sausage shape.  Each kofta is about 5 cm long (2 inches), though you can put them onto skewers if you feel the desire (just remember to soak the bamboo sticks for about 15-20 minutes before using them).

You will notice there are a few spices listed below, I have a well stocked spice and herb pantry, so these are what I use.  As I use my herbs and spices regularly, I make sure I have what I need.  If you prefer not to buy each of these to possibly not use again (what a waste of money), I recommend finding a good middle eastern store and buying 1 1/2 Tablespoons of a Kofta spice mix called Baharat.   It has very similar flavours and comes ready to go!  I have two Middles eastern stores near me and each sell spices, nuts and traditional treats in whatever quantity you need.

This recipe will give you roughly 10 -12 Kofta's.  I normally double this so my children can take the "plan overs" to school the next day for their lunches.  Kofta's can be made up to 24 hours ahead of schedule, mini Kofta's (or roll them into meatballs), they are fabulous for parties - serve with your choice of middle eastern dip and lavish bread - yum!

500g lamb mince (just over a pound)
2 garlic cloves, minced
1/2 an onion, chopped as fine as you can (or grated)
1 ts ground cumin
1 ts ground coriander powder (cilantro)
1 ts garam masala
1/2 ts ground cloves
1/2 ts cinnamon
A large handful of fresh parsley, chopped (optional)

Mix all the above ingredients in a large bowl.  Use wet hands to form Kofta's.  Either use immediately or pop on a plate and cover with cling film and pop into the fridge until you need them.
Pre-heat your BBQ and grease your griddle plate well.  Put the kofta's on and BBQ each side for about 5-7 minutes.  Turn until all sides have been cooked.
Serve hot with your choice of salads, breads and dips.

Happy cooking!
Elizabeth x