Cherry crumble cake
- September 2019
- Serves 8-10
- Hands-on time 30 min, oven time 45-55 min
This is John Whaite‘s version of a classic cherry and almond cake. He says: “I always use those dark cherries soaked in kirsch – their flavour is intense and boozy. When I drain the cherries I reserve the syrup to add a sweet kick to my coffees.
The crumble topping adds another almond dimension in the form of crunchy amaretti and flaked nuts. This is best served with a dollop of tangy crème fraîche.”
- 30.2g (sat fat 16.4g)
- 56.7g (sugar 31.5g)
Keep in an airtight container for up to 2 days.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe