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Berry Streusel Cake

Preparation Time: 20 minutes 

Cooking Time: 45 minutes 

Servings: 6 


30g demerara sugar 

30ml sunflower oil 

32g almond flour 

150g pastry flour 

75g brown sugar 

5g baking powder 

15g lemon zest 

1.25g salt 

177 ml milk 

30ml olive oil 

6ml vanilla 

150g blueberries 

75g powdered sugar 

15g lemon juice 

1.50g salt 


1. Mix the demerara sugar, sunflower oil, and almond flour in a bowl and put it in the refrigerator. 

2. Whisk the pastry flour, brown sugar, baking powder, lemon zest, and salt in another bowl. Add the milk, olive oil, and vanilla and stir with a rubber spatula until combined. 

3. Add the blueberries and stir slowly. Coat the inside of a baking pan with oil and pour the batter into the pan. 

4. Preheat air fryer to 154°C. Remove the almond mix from the fridge and spread it over the cake batter. 

5. Put the cake in the air fryer and Bake for 45 minutes or until a knife inserted in the center comes out clean and the top is golden. 

6. Combine the powdered sugar, lemon juice and salt in a bowl. Once the cake has cooled, slice it into 4 pieces and drizzle each with icing. Serve. 


Calories: 234kcal; 

Fat: 6g; 

Carbs: 12g; 

Protein: 8g

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