2tablespoonscoconut oil or butter, softened )please see notes(
Instructions:
Preheat the oven to 330°F/170°C and prepare a baking pan greased or lined with baking paper.
Prepare the almond streusel mixture - place all the streusel ingredients in a small bowl. Using your clean hands, process the mixture so that all the almonds are evenly coated. Keep aside.
Wash the strawberries and slice them vertically in half and / or quarters. Keep aside.
In a mixer bowl with a flat beater on, place soft butter, brown sugar and vanilla extract. Beat the mixture on medium speed until a creamy and even. Add an egg, continue to process until it is absorbed into the mixture and then add the yogurt. Process until a uniform mixture is obtained.
Add the dry ingredients - flour, ground almonds, baking powder and a pinch of salt and process until a uniform mixture is obtained. If necessary - stop the mixer and scrape the sides with a spatula so that all the ingredients are mixed evenly.
Transfer the mixture to a greased pan. Arrange over the sliced strawberries and top it with the almond streusel we kept aside.
Bake for 55 minutes to an hour, until the cake is completely stable and a toothpick stuck in the center comes out dry. Let the cake cool before you slice it.
After cooling and/ or before serving, sprinkle the cake with dusting sugar.
Notes:
The recipe is also suitable for 30 cm/ 12-inch bread pan
you can substitute brown sugar with regular sugar
As for the streusel - personally I prefer to use coconut oil (love the flavor it adds), but of course you can also use butter. In any case, it should be in a soft state. If the coconut oil/ butter is solid- heat it in the microwave for a few seconds, and if it is liquidish - put it in the fridge for a few minutes.