200g ground almonds
50g plain flour
1 heaped tsp baking powder
A bowlful of bilberries – about 200g (or use red or blackcurrants)
100g blanched almonds, chopped
40g dark brown sugar
Preheat the oven to 180°C. Grease a square cake tin (approx. X cm) and line with baking parchment.
Beat together the butter and sugar until light and fluffy, using a food mixture or electric beaters, or alternatively use a wooden spoon and a bit of elbow grease! Add the eggs one at a time, beating well between each addition. Fold in the ground almonds, flour and baking powder. Transfer into the prepared cake tin and level a little with a knife.
Wash the bilberries and pat gently dry, then sprinkle into an even layer over the top of the cake. Bake the cake in the oven for 30 minutes.
Whilst the cake is in the oven, make the streusel topping by rubbing together the chopped almonds with the butter and sugar using your thumbs and fingers, just like you are making a crumble. After the 30 minutes is up, remove the cake and sprinkle this mixture evenly over the surface. Slide the cake back into the oven for a further 20-25 minutes or so. It is ready when a skewer is inserted into the centre comes out clean.
Remove from the oven and allow it to cool in the tin. This cake can be kept when well wrapped, for several days.