Cardamom and Coffee Streusel Cake

• salted butter↗100g g

  plus extra for the pan

• plain flour↗225g g
• baking powder↗1½ tsp tsp
• espresso powder↗2 tsp tsp
• ground cardamom↗1 tsp tsp
• golden sugar↗150g g
• soft light brown sugar↗50g g
• eggs↗2
• sour cream↗200g g
• vanilla extract↗1 tsp tsp
• plain flour↗60g g
• espresso powder↗1 tsp tsp
• soft light brown sugar↗75g g
• ground cardamom↗½ tsp tsp
• salted butter↗60g g

  cut into cubes

• м'який світло-коричневий цукор↗150g
• звичайне борошно↗2 tbsp
• мелений кардамон↗½ tsp
• еспресо порошок↗1 tsp

Step-by-step instructions

1. 1

   Grease a 20 cm square baking tin and line it with parchment paper. For the streusel, combine flour, espresso, sugar and cardamom in a bowl. Rub in the butter until the mixture resembles coarse crumbs, then bring them together – you need a mix of large and small crumbs. Chill until needed. Combine the filling ingredients and set aside.

2. 2

   Preheat the oven to 180 °C/160 °C fan/gas mark 4. For the batter, combine flour, baking powder, espresso and cardamom in a bowl and set aside. In a separate bowl, beat the butter and both sugars with an electric whisk until creamy, about 4‑5 minutes. Add the eggs one at a time, beating well after each addition, then fold in the sour cream and vanilla extract until smooth. Gently fold in the flour mixture. Pour half the batter into the tin, then sprinkle the filling. Drop spoonfuls of batter on top and smooth. Sprinkle with the streusel and bake 35‑40 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 20 minutes, then remove to a wire rack to cool completely. Cut into squares. Store in an airtight container for up to five days.