Double Lemon Cake with Streusel Topping from Anna Jones

annajones.co.uk

Vegan, Vegetarian, Raw, fermented and probiotic scholar

This is my ideal cake. Lemony, soft-crumbed and streusel-topped. The idea for this recipe comes from baker Thalia Ho, who has a cake in her book Wild Sweetness that ripples lemon curd in as well. This cake is loaded with even more lemon than Thalia’s: lemon zest studded through the cake batter, the curd on top and a hit in the streusel topping.

subheading: FOR THE CAKE:

250g plain flour, plus 80g for the streusel topping

20g porridge oats

250g plus 2 tablespoons golden caster sugar

zest of 4 unwaxed lemons

200g unsalted butter at room temperature, plus 70g cold unsalted butter and a little extra for the tin

80g ground almonds

11⁄2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1⁄2 teaspoon sea salt

3 large organic or free-range eggs

1 teaspoon pure vanilla extract

250g natural yoghurt or oat yoghurt

100g good-quality lemon curd, plus extra to serve

crème fraîche, to serve

Directions at annajones.co.uk

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