5oz/ 142g strawberries and raspberriesYou can also use blackberries if you like
6oz/ 170g all purpose flour
6oz/ 170g ground almonds
1tspbaking powder
28g/ about ¼ cup4 tbsp peanut powder (I used JIF’s Peanut Powder)
2oz/ 56g melted butter
2oz/ 56g brown sugar
½tspsea salt flakes
½tspvanilla
2whole eggs
For the Streusel Topping
0.5oz/ 15g all purpose flour
0.5oz/ 15g oatsrolled oats or chopped - I chopped them roughly
2scant tbsp brown sugar
1heaped tsp peanut powder
1oz/ 28g / 2 tbsp cold buttercubed
¼tspground cinnamonoptional
Instructions
Preheat oven to 350°F/180°C. Generously butter a small or baby loaf pan (8 x 3.5 inches). Set it aside.
For the Cake
Cut strawberries into smaller pieces, but keep the raspberries whole. Sprinkle 1 tbsp of brown sugar and mix it in with the berries. Leave it aside for 10-15 minutes.
Add the flour, ground almonds, peanut powder and baking powder into a bowl and whisk to combine. Set aside.
In a larger bowl, mix the melted butter and brown sugar until there are no lumps in the sugar.
Add one egg at a time, whisking in between. Add the salt and vanilla and whisk well.
Gently mix in the dry ingredients into the wet ingredients in two batches. Make sure to mix well.
Add all of the berries (except 6-8 raspberries) into the batter (keep out the the juices of the berries), and gently fold them in.
For the Streusel Topping
Combine the flour, oats, salt, peanut powder and cinnamon (if using) and mix. Add the cubed butter and rub it into the dry ingredients to create pea-sized lumps. Add the brown sugar and mix it in with the lumps.
Assembly
Scrape the cake batter into the buttered loaf pan and place those extra raspberries on top. Sprinkle the streusel topping over the cake.
Bake for 30 - 35 minutes until a clean skewer inserted, comes out clean and the cake edges are golden brown.
Let it cool in the pan for a few minutes and then remove and place it on a wire rack to cool completely.
Serve warm or at room temperature for breakfast or tea time. Optional - sprinkle some icing sugar on top.