Dark cherry & pine nut crumble cake

Up your tea party game with this delicious dark cherry and pine nut crumble cake. Keep reading for the full recipe…

INGREDIENTS

150 grams butter, softened

2 tsp. finely grated lemon rind

1 cup caster sugar

2 eggs

3/4 cup self-raising flour

1/2 cup plain flour

1/2 cup ground almonds

1/2 cup milk

400 grams fresh cherries, pitted

2 tsp. icing sugar

Crumble

1/2 cup plain flour

1/2 cup firmly packed brown sugar

1 tsp ground cardamom

50 grams butter, chopped

1/2 cup pine nuts

Sauteed cherries

2 tsp. butter

100 grams fresh cherries, pitted

1 tbsp caster sugar

METHOD

1. Preheat oven to 160°C. Grease a 22cm springform pan; line 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 pan; smooth the surface. Place cherries on cake mixture.

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 cake mixture.

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.

Sauteed cherries

1. Melt butter in a small frying pan. Add cherries and sugar, cook for 5 minutes, stirring occasionally.

2. Serve cake topped with sauteed cherries and dusted with sifted icing sugar.