Let’s talk about streusel, I have only just realised it was basically crumble. The recipes I’ve glanced over and not read because it said streusel when I absolutely LOVE crumble but didn’t know is a little painful but I have been enlightened after spotting this beaut of a recipe from Brooklyn Homemaker; I’ve mixed it up a bit by doubling the amount of fruit (but halving the variety, I only used strawberries) and making it gluten free. The combination of basil and strawberries is one of my favourites and it is some coincidence that I went back to the place where I first ever tried the combination (Edinburgh, we’re holidaying there again this week) the day before spotting this recipe. Fate.
Also, photographing in natural light (we live in a basement flat) as we we’re staying with James’ family was a delight, at 8pm there was still enough light to get a decent photo. Bliss.
- 0.5 cup of golden caster sugar
- A small bunch/handful of fresh basil
- 0.5 stick (~56g) of unsalted butter
- A pinch of salt
- 5 tbsp of flour (I used the gluten free self-raising that I had out for the cake but any will do)
- ~600 g of strawberries, hulled and quartered
- 2 cups of gluten free self-raising flour (or 2 cups of plain flour and 2 tsp of baking powder)
- 0.5 tsp of salt
- 115 g of butter, at room temperature
- 0.75 cups of golden caster sugar
- Zest and juice of 1 lemon
- 1 large egg
- 1 tsp of vanilla extract
- 0.5 cup of buttermilk
- Preheat the oven to 190°C.
- Grease the edges and line the bottom of a 9 – 10 inch cake tin (or skillet).
- In a food processor, blitz the basil until it starts to form a paste and then add the sugar. Blitz until the sugar is an even green colour.
- In a mixing bowl, work the basil sugar, salt, flour and butter into a crumble like consistency. Add a touch more flour if needs be. Set aside, in the fridge.
- Using an electric whisk, cream together the butter and sugar until light and fluffy.
- Add in the egg, vanilla and lemon zest.
- Mix the buttermilk with the lemon juice.
- Add the flour and buttermilk-lemon mixture, a bit at a time.
- Fold in the strawberries.
- Scrape the mixture into the cake tin and spread it out until it is level.
- Top with the basil streusel.
- Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean (when inserted into cake as opposed to a strawberry).
- Leave to cool for an hour in the tin and then transfer to a plate to cool completely.
- Slice, serve and enjoy!