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)
For the cake
- 175g unsalted butter, softened
- 175g light brown muscovado sugar
- 1 tsp almond extract
- Finely grated zest 1 unwaxed lemon
- 2 large free-range eggs
- 100g soured cream
- 175g self-raising flour
- ½ tsp fine sea salt
For the crumble
- 150g self-raising flour
- 100g cold unsalted butter, cubed
- 75g light brown muscovado sugar
- 75g amaretti biscuits, crushed
- 40g flaked almonds
For the cherry layer
- 250g (drained weight) cherries soaked in kirsch
You’ll also need
- 23cm round, loose-bottomed cake tin, greased and base-lined with non-stick baking paper
- Heat the oven to 180ºC/160ºC fan/gas 4. For the cake, cream the butter, sugar, almond extract and lemon zest until lighter in texture and paler in colour. Add the eggs and soured cream and beat until smooth – don’t worry if it looks like it’s curdled – then add the flour and salt and gently mix together with a large metal spoon until you have a smooth batter. Scrape the batter into the cake tin and level off.
- For the crumble, rub together the flour and butter until you have a breadcrumb consistency, then add the sugar, biscuits and almonds and toss to mix.
- Scatter the cherries over the cake batter, as evenly as possible, then cover with the crumble topping mixture.
- Bake the cake in the oven for 45-55 minutes (cover with tin foil if browning too quickly) or until a skewer pushed into the centre comes out clean (apart from the red juice of the cherries). Leave to cool completely, then transfer from the tin to a cake stand or plate to serve.
Taken from Comfort by John Whaite, £19.99, published by Kyle Books. Photograph by Nassima Rothacker.
Keep in an airtight container for up to 2 days.
Rate & review
Or, how about...?
Elderflower, lemon and cherry cream flourless cake
A flourless cake with elderflower cordial (or you can use liqueur), lemon and cherry cream...