Almond Streusel

This almond streusel recipe was inspired by my last trip to Berlin.  I stumbled across an amazing bakery called Zeit Für Brot. Alongside the array of amazing cinnamon rolls (which I ate quite a few of) was a cake with a berry filling and a traditional streusel topping.  It was great, the crunchy topping added great texture to the cake.

I've added ground almonds to this streusel recipe, but that's mainly because I consider ground nuts, especially almonds, to be one of my key ingredients for baking.

I use this almond streusel to add a crunchy topping to my Raspberry Streusel Friands, but it's also the base for my Whisky Oat Crumble which I use as the topping for my apple crumble.
 

100g
100g
100g
130g
5g

Butter
Plain flour (or gluten free)
Demerara sugar
Ground almonds
Salt
 

  1. Combine the dry ingredients in a bowl and mix together
  2. Melt the butter, add the dry ingredients and mix thoroughly
  3. Bake at 160C fan for 15 minutes, or sprinkle uncooked over fruit crumbles or cakes before baking