Nigella Lawson's very smart strawberry streusel cake from Food52 by Nigella Lawson and New York Times

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for whole wheat pastry flour, turbinado sugar for demerara sugar, and raspberry jam or apricot jam for strawberry jam.

  • TrishaCP on June 15, 2017

    We really liked this cake. I thought it tasted nothing like a jam tart-the strawberries were light and fresh tasting to me, but I did use a strawberry jam that wasn't super sweet. My cake was ready after 40 minutes, and I used all AP flour and skyr instead of sour cream (what was on hand).

  • twoyolks on May 01, 2017

    I found this to be mediocre. Pureeing the strawberries makes this into a jam tart with a streusel topping. The strawberries tasted cooked and not fresh.

  • e_ballad on March 17, 2017

    This was dangerously good. I can't fit into my pants anymore, but it was worth it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.