In a medium bowl, combine the, flour, half the almonds and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping. Mix through the remaining almonds.
Chill until required.
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch spring form cake tin.
FOR THE CAKE
Mix the chopped strawberries with 1 tablespoon of the flour and set aside.
In a medium bowl whisk together the remaining flour, cornflour and baking powder. Set aside.
Beat together the butter and sugar until pale and creamy (this can take up to 5-6 minutes).
Add the vanilla and lemon zest and mix through. Add the eggs, one at a time, beating well between each.
Add half the flour mix and fold through. Fold through the sour cream and then finally the remaining flour mixture until just combined. Make sure not to overmix.
Gently fold through the strawberries.
Tip the batter into your prepared baking tin then spread to the edges and level out the top a little.
Scatter the crumble topping all over the top.
Bake for 60-70 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 5-8 minutes before the recipe suggests. It’s worth investing in an oven thermometer. They’re very cheap and it can live in your oven indefinitely.