This fresh cherry cake with a hint of cinnamon is not only delicious but the perfect addition to your picnic basket. Dust with icing sugar, pre-slice and wrap ready to enjoy with a cup of tea in the great outdoors.
The cherry season doesn’t last long, so pick up yours from our Greengrocers before it’s too late.
Ready in: 60 minutes
140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar
4 tbsp milk
85g butter, melted
350g juicy, pitted 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/ gas 4. Grease and line the base of 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, then combine with a wooden spoon or electric whisk. Beat well until a thick, smooth mixture is formed. Spoon into the tin and spread evenly.
Prepare the cherries by removing the stalks and stones. Use a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers 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 for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
This is the perfect sweet treat to pack in your picnic baskets. Sprinkle with icing sugar, cut into slices and wrap to keep fresh. Enjoy.
If you missed last weeks recipe of the week, find it here.