This recipe for German favourite, Streusel Kuchen, was given to us by seaweed fan Elsbeth Helfer.
Elsbeth told us, "my grandparents are from Germany and they used to make this cake for my family when we visited. We always loved the combination a thick layer of fruit jam sandwiched in between soft cake at the bottom and sweetened crumble, for a crunchy topping. It's like two desserts in one!"
We think the sweeter notes in Shony work well in the fruit paste, whilst the saltier elements complement the buttery crumble. Let us know what you think in the comments.
For the dough:
500g plain flour
1 egg, whisked
150ml luke warm water
1 packet fast action yeast
For the fruit paste:
300g fruit (e.g. apple, blackberries, rhubarb)
3 tablespoons sugar
1 tsp Shony seaweed
1 tsp cinnamon
For the Streusel (crumble):
300g plain flour
2 tsp Shony seaweed
1. Place all the ingredients for the fruit paste in a pan over a medium heat. Allow to bubble for about 20 minutes, or until the fruit has softened and formed a syrupy paste.
2. While the fruit is cooking, prepare the dough. Put the flour, sugar and salt together into a large bowl and stir to combine. Rub in the flour, then add the yeast. Add the milk, water and egg and mix into a soft dough. Kneed well then cover and leave to rest for 10 minutes.
3. Preheat the oven to 170°C.
4. Combine all the dry ingredients for the streusel and crumb in the butter with fingers.
5. Roll the dough out on a floured surface to about 1cm thickness, then place on a greased baking tray. Spread the fruit evenly over the dough and sprinkle the streusel over the top.
6. Bake for 30 minutes, the streusel should be lightly browned. Once cooled, cut into squares to serve.