Cherry and pine nut crumble cake

This afternoon tea cake gets its unique flavour and texture from in-season cherries and a crunchy pine nut crumble topping.
1H 35M


Sautéed cherries


1.Preheat oven to 160°C/140°C fan. 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 flours and almond meal alternately with milk. Spread mixture into pan; smooth the surface. Place cherries on cake mixture.
3.Make crumble; sprinkle over the 
cake mixture.
4.Bake cake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 
5 minutes before turning, top-side up, onto a wire rack.
5.Make sautéed cherries.
6.Serve cake topped with sautéed cherries and dusted with sifted 
icing sugar.


7.Combine flour, sugar and cardamom 
in a medium bowl. Rub in butter until mixture resembles coarse crumbs. 
Stir in pine nuts.

Sautéed cherries

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

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