Cherry and almond crumble cake
Great British Bake Off winner, John Whaite gives a masterclass in his version of the classic cherry and almond cake, with an added dimension of a crumble topping.
For the cake175g unsalted butter, softened175g light brown muscovado sugar1 teaspoon almond extractZest of 1 lemon2 large eggs100g soured cream175g self-raising flour½ teaspoon fine sea salt
For the cherry layer250g (drained weight) cherries soaked in kirsch
For the crumble150g self-raising flour100g cold butter, cubed75g light brown muscovado sugar75g amaretti biscuits, crushed40g flaked almonds
Preheat the oven to 180°C/160°C fan/gas mark 4.
Grease a 23cm round, loose-bottom 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, it won’t affect the final sponge.
Add the flour and salt and fold together until you have a smooth batter.
Scrape the batter into the cake tin and level off.
Scatter the cherries over the cake batter, as evenly as possible.
For the crumble, rub together the flour and butter until you have a breadcrumb consistency, then toss through the sugar, biscuits and almonds.
Top the mixture with the crumble topping.
Bake the cake in the preheated 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.