This delicious cherry and almond cake is made with fresh cherries and is perfect for a summer picnic or as an afternoon tea offering. It is equally good served warm with vanilla ice cream and the combination of a cake, topped with a crumble works wonderfully.
- 140g gluten and wheat free self-raising flour (I use Doves Farm)
- ½ tsp almond extract
- 50g golden caster sugar
- 1 large free-range egg - well beaten
- 5 tbsp milk
- 85g unsalted butter - melted
- 350g fresh ripe cherries - de-stoned
- 25g gluten and wheat free plain flour (I use Doves Farm)
- 50g flaked almonds
- 25g golden caster sugar
- 25g unsalted butter - diced and at room temperature
First de-stone the fresh cherries.
Preheat the oven to 180°C, 160°C fan, gas mark 4 and grease and line a 18cm square or a 20cm round cake tin with baking paper, roughly 5-6cm deep.
Start off by making the crumble topping. In a bowl add the 25g plain flour and the 25g caster sugar and rub together with your fingertips until you have a crumb like consistency. Stir in the 25g sugar and the flaked almonds and put the bowl to one side.
In a large bowl, sift 140g of flour. Add the 50g sugar and make a well in the centre. Add the well beaten egg, milk, almond extract and melted butter and combine using a wooden spoon. Do not overbeat as this will make the cake tough. Spoon into the prepared tin and spread out evenly.
Place the pitted cherries on the cake mixture and gently press them in and then scatter the crumble topping over the cherries.
Bake in the preheated oven for 30 minutes or until a skewer pushed into the centre of the cake comes out clean.
Allow the cake to cool in the tin until it is cold enough to handle. Remove the cake from the tin (use a knife carefully round the edges to release it) and allow to fully cool on a wire rack.