Ingredients
| Dough: |
| 300 g NOMIX gluten-free flour |
| 200 ml water or milk |
| 60 g caster sugar (including vanilla) |
| 45 g oil (melted butter) |
| 14 g fresh yeast |
| 2 g salt |
| 1 egg |
| lemon peel |
|
fresh or preserved fruit
|
| Streusel topping: |
| 90 g NOMIX gluten-free flour |
| 20 g fine corn flour |
| 50 g Hera (butter) |
| 50 g sugar (including vanilla) |
How to prepare
Mix all the ingredients and knead a soft dough. After about 8 minutes, once the flour has swollen in the mixture, adjust the consistency by adding some water or flour. Let stand for about 10 minutes and press onto a greased and dusted baking tray using greased palms. Spread fruit all over the dough and coat with the streusel topping generously. Let rise for 35 to 45 minutes. Bake the cake at 180 °C for about 25 to 30 minutes.
Tip: To make things interesting, you can combine the fruit with curd cheese or poppy seed filling. You can then mix up the streusel topping by adding some cinnamon or milled nuts.
