Streusul Cake with Candied Citrus Tutorial

Today's tutorial will be on how to make Streusul Cake with Candied Citrus

Prep 30 minutes (+ cooling time) Cook 1¼ hours

Portion:
Cinnamon sugar
⅓ cup of brown sugar (75g)
¾ tsp ground cinnamon
Streusel
⅔ cup of plain flour (150g)
⅓ cup of brown sugar (75g)
¼ tsp ground cinnamon
75g butter (unsalted), frozen, roughly grated
½ tsp sea salt (flakes)
Cake
1⅔ cups of plain flour (250g)
1¼ tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt (flakes)
¾ cup of caster sugar (165g)
90g softened butter (unsalted)
3 large eggs
1¼ tsp pure vanilla extract
1 cup of sour cream (240g)
2 segmented pomelos
(recipe follows) Serve with Candied Citrus

1. Heat oven to 165°C (145°C fan-forced). To make the cinnamon sugar, whisk sugar & cinnamon in a small bowl.

2. For streusel, use your fingers to mash the flour, sugar, cinnamon, butter & salt in an average bowl until small clumps form. To form larger clumps, squeeze it. Then freeze the streusel for about 10min until firm.

3. To make the cake, grease a 12x23cm loaf pan. Line with baking paper. Whisk flour, baking powder, bicarbonate of soda & salt with an average bowl. Now use electric mixer to beat sugar & butter on average speed for 3 minutes in a large bowl until is light & fluffy. Add eggs 1 at a time, beating well with each addition. Beat in vanilla, then sour cream. Add the flour mixture & beat on low speed until just blended.

4. Spoon 1¼ cups batter into the prepared pan. Smooth top. Sprinkle over half the cinnamon sugar. Top with another 1¼ cups batter. Smooth top. Sprinkle over remaining cinnamon sugar. Top with remaining batter. Smooth top. Sprinkle over the streusel mixture & gently press it into the batter.

5. Bake until a skewer inserted into the centre comes out with some moist crumbs (not batter) attached & the streusel is golden, takes about 1¼ hours. Let it chill in the pan for 20 minutes. Use paper to lift cake from pan & move it to a wire rack to cool.

6. Toss pomelo segments with two tbs of the candied citrus syrup in a small bowl. Serve candied citrus & remaining syrup with the cake.

NOTES
CANDIED CITRUS RECIPE
Do this 1 week ahead, then cover & refrigerate.

1. Cut one navel orange & two clementine mandarins into 4mm thick slices. Place in a large saucepan. Fill with cold water. Bring to a simmer over medium to low heat. Cook for 2 minutes. Drain & chill in a bowl of iced water.

2. In the same saucepan, bring 2 cups of water (500ml) & 2 cups of caster sugar (440g) to the boil over high heat. Reduce heat to low. Simmer for 5 minutes. Add fruit. Simmer, occasionally pressing fruit into syrup, for 45 to 60 minutes the fruit will translucent & the syrup thickens. Set aside to chill completely.