Are you meeting up with friends for a socially distanced catch up? Treat them to a slice of this delicious Cherry with a hint of Cinnamon Sponge Cake. It will go lovely with cup of tea or as a sweet treat on your picnic.Tag @beckettsfarm in your creations.
Ready in; 65 minutes – plus cooling time
140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar
4 tbsp milk
85g butter, melted
350g juicy, ripe cherries
icing sugar, for dusting
For the topping
25g plain flour
¼ tsp ground cinnamon
25g golden caster sugar
25g butter, at room temperature, diced
Preheat the oven to fan 160C/ conventional 180C/gas 4 and grease and line a 20cm round cake tin, about 5cm deep.
Sift the flour, cinnamon, and caster sugar into a bowl. Make a well in the centre and add the egg, milk, and melted butter, mix together using an electric whisk until you have a thick, smooth mixture. Spoon into the tin and spread evenly.
Using a pitter if you have one, remove the stones from the cherries and the stalks. Scatter the cherries over the mixture and gently press them in.
To make the topping, tip all the ingredients into a bowl. Using your fingertips, rub together the butter and other ingredients to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
Bake in the oven for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, remove the cake from the tin and leave on a wire rack until completely cold.
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