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.

  • 1 hr 35 mins preparation (plus standing and cooling)
  • Serves 8
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  • 150 grams butter, softened
  • 2 teaspoons finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 2 eggs
  • ¾ cup (110g) self-raising flour
  • ½ cup (75g) plain flour
  • ½ cup (60g) almond meal
  • ½ cup (125ml) milk
  • 400 grams fresh cherries, pitted
  • 2 teaspoons icing sugar
  • ½ cup (75g) plain flour
  • ½ cup (110g) firmly packed brown sugar
  • 1 teaspoon ground cardamom
  • 50 grams butter, chopped
  • ½ cup (80g) pine nuts
Sautéed cherries
  • 2 teaspoons butter
  • 100 grams fresh cherries, pitted
  • 1 tablespoon caster sugar


  • 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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