Strawberry cake with oat crumble

Strawberries can be replaced with other berries.

26 cm tin

Ingredients

For the crumble

• sugar — 100 g
• flour — 100 g
• rolled oats — 40 g
• butter — 100 g

For the filling

• strawberries — 450 g
• sugar — 30 g
• flour — 30 g

For the batter

• butter — 200 g
• sugar — 150 g
• eggs — 4
• flour — 200 g
• baking powder — 1/2 tsp

Method

1. Start with the crumble: mix the dry ingredients, add room-temperature butter and rub it in.
2. Wash the strawberries and cut them into halves or quarters. Add the sugar and flour and toss.
3. For the batter, beat room-temperature butter with the sugar until fluffy. Add the eggs one or two at a time, beating as you go.
4. Finally add the flour with the baking powder and beat until smooth.
5. Prepare the tin: grease it or line it with baking paper.
6. Heat the oven to 180°C.
7. Spread the batter in the tin, add the strawberries and scatter the crumble over the top.
8. Bake for about 1 hour, until the crumble is golden. Always check with a wooden skewer.