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.

Serves: 8-10


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.