Cherry and amaretti crumble cake
SERVES 10
Bake Off and Strictly star John Whaite has combined two classic bakes in this impressive teacake that’s far easier to make than it looks.
YOU WILL NEED
175g unsalted butter, softened
175g light brown muscovado sugar
1tsp almond extract
Zest 1 lemon
2 large eggs
100g soured cream
175g self-raising flour
½tsp fine sea salt
250g (drained weight) cherries soaked in kirsch
For the crumble:
150g self-raising flour
100g cold unsalted butter, cubed
75g light brown muscovado sugar
75g amaretti biscuits, crushed
40g flaked almonds
You will need:
23cm round, loose-bottomed cake tin, greased and base lined with baking paper
HOW TO DO IT
1 Heat the oven to 160C Fan/Gas 4. For the cake, cream the butter, sugar, almond extract and lemon zest until lighter in texture and pale. Add the eggs and soured cream, 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 into the cake tin and level.
For the crumble, rub together the flour and butter to a breadcrumb consistency, then toss through the sugar, biscuits and almonds. Scatter the cherries over the cake batter, as evenly as possible,
