Up your tea party game with this delicious cake!
Dark Cherry & Pine Nut Crumble Cake:
INGREDIENTS
- 150 grams butter, softened
- 2 tsp finely grated lemon rind
- 1 cup caster sugar
- 2 eggs
- 3/4 cup self-raising flour
- ½ cup plain flour
- ½ cup ground almonds
- ½ cup milk
- 400 grams fresh cherries, pitted
- 2 tsp icing sugar
CRUMBLE
- ½ cup plain flour
- ½ cup firmly packed brown sugar
- 1 tsp ground cardamom
- 50 grams butter, chopped
- ½ cup pine nuts
SAUTÉED CHERRIES
- 2 tsp butter
- 100 grams fresh cherries, pitted
- 1 tbsp caster sugar
METHOD
1. Preheat oven to 160°C. Grease a 22 cm springform tin. Line the base and side with baking paper.
2. Beat butter, rind and sugar until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flour and almond meal alternately with milk.
3. Spread mixture into tin and smooth the surface. Place cherries on top of batter.
CRUMBLE
1. Combine flour, sugar and cardamom in a medium bowl. Rub in butter until mixture resembles coarse crumbs. Stir
in pine nuts.
2. Sprinkle crumble over batter.
3. Bake cake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the pan for 5 minutes before turning, top-side up, onto a wire rack.
SAUTÉED CHERRIES
1. Melt butter in a small pan. Add the cherries and sugar, cook for 5 minutes, stirring occasionally.
TO SERVE
1. Top the cake with sautéed cherries and dusted with sifted icing sugar.
HANDS-ON TIME 15 min | TOTAL TIME 1 hr 40 min | SERVES 8
ALSO SEE Black forest soufflés recipe
