- 180g salted butter, softened, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 220g golden caster sugar
- 3 large eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 50g ground almonds
- 80g soured cream
- 300g fresh cherries, stoned and halved
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
For the crumble topping
Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.