Strawberry crumb cake

For the crumb topping, mix three quarters of a cup of flour, a pinch of salt, a quarter cup each of granulated and light brown sugar and a teaspoon of cinnamon.

Mash in a stick of soft unsalted butter, squeeze together by hand and break into crumbles; refrigerate.

Whisk three quarters of a pound of soft butter with two cups of confectioners sugar and three teaspoons of vanilla until fluffy.

Hull and dice ten rinsed strawberries small.

Add three room-temperature eggs to the butter mixture.

Whisk together two and a quarter cups of flour, a cup of almond flour, two teaspoons of baking powder, half a teaspoon of baking soda, a pinch of salt and the zest of a lemon.

Add half a cup of plain yogurt, then the flour mixture a little at a time, reserving about three quarters of a cup of it to toss the strawberries in.

Fold in the floured strawberries with a spatula so they are not crushed.

Grease a 9 or 10 inch round springform with butter from the wrappers; fill it no more than three quarters full and spread the batter.

Sprinkle all the crumb topping over the cake; put the remaining batter, without topping, into a little cupcake tin (six here).

Bake on the centre rack at 350F, the cake 55 minutes to an hour, until a toothpick in the centre comes out clean or with a few crumbs; the cupcakes 20 to 22 minutes, after the cake if there is only one oven.

Run a knife around the edge and cool completely in the pan; transfer to a platter and serve with sliced strawberries, ice cream or whipped cream.