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Streusel Cake

Ingredients

  • ¾ cup plain flour
  • ¼ cup self-raising flour
  • ¾ teaspoon baking powder
  • pinch salt
  • 2 tablespoons wheatgerm
  • ¼ cup castor sugar
  • 1½ tablespoons butter
  • 1 egg beaten
  • ⅓ cup milk
  • 1 x 440g can GOLDEN CIRCLE Pineapple Slices (drained)
  •  

    Topping

  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • 1 tablespoon wheatgerm or coconut
  • ½ teaspoon cinnamon
  • knob butter
  •  

Measurements guide

Product used

Ingredients

  • ¾ cup plain flour
  • ¼ cup self-raising flour
  • ¾ teaspoon baking powder
  • pinch salt
  • 2 tablespoons wheatgerm
  • ¼ cup castor sugar
  • 1½ tablespoons butter
  • 1 egg beaten
  • ⅓ cup milk
  • 1 x 440g can GOLDEN CIRCLE Pineapple Slices (drained)
  •  

    Topping

  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • 1 tablespoon wheatgerm or coconut
  • ½ teaspoon cinnamon
  • knob butter
  •  

Measurements guide

Product used

Ingredients

  • ¾ cup plain flour
  • ¼ cup self-raising flour
  • ¾ teaspoon baking powder
  • pinch salt
  • 2 tablespoons wheatgerm
  • ¼ cup castor sugar
  • 1½ tablespoons butter
  • 1 egg beaten
  • ⅓ cup milk
  • 1 x 440g can GOLDEN CIRCLE Pineapple Slices (drained)
  •  

    Topping

  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • 1 tablespoon wheatgerm or coconut
  • ½ teaspoon cinnamon
  • knob butter
  •  

Measurements guide

Method

Sieve dry ingredients together, add wheatgerm and sugar. Rub in butter. Add egg and milk to make a smooth mixture. Turn into buttered cake pan 20cm.

 

Mix all topping ingredients together with a fork. Sprinkle topping mix over and arrange slices of pineapple on top.

 

Bake moderate oven 35-40 minutes or until cooked.

 

Serve alone or with the juice from the pineapple, thickened with a little cornflour as a sauce.

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