Ingredients
- 175 g unsalted butter (softened) (cake)
- 175 g unrefined light muscovado sugar (cake)
- 1 tsp almond extract (cake)
- 1 lemon zest (unwaxed) (cake)
- 2 eggs (large) (cake)
- 100 g soured cream (cake)
- 175 g self-raising white flour (cake)
- ½ tsp fine sea salt (cake)
- 150 g self-raising white flour
- 100 g unsalted butter (cold, cubed)
- 75 g unrefined light muscovado sugar
- 75 g amaretti biscuits (crushed)
- 40 g flaked almonds
- 250 g cherries soaked in kirsch
Directions
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 23 cm round, loose-bottomed cake tin and line the base with baking paper.
- 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 curdles – then add the flour and salt and fold together 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 toss through the sugar, biscuits and almonds.
- Scatter the cherries over the cake batter, as evenly as possible, and top with the crumble topping mixture.
- Bake the cake in the oven for 35–40 minutes, or until a skewer inserted 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.