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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Ingredients
- 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
Crumble
- 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
Method
- 1Preheat oven to 160°C/140°C fan. Grease a 22cm springform pan; line base and side with baking paper.
- 2Beat 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.
- 3Make crumble; sprinkle over the cake mixture.
- 4Bake 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.
- 5Make sautéed cherries.
- 6Serve cake topped with sautéed cherries and dusted with sifted icing sugar.
Crumble
- 7Combine flour, sugar and cardamom in a medium bowl. Rub in butter until mixture resembles coarse crumbs. Stir in pine nuts.
Sautéed cherries
- 8Melt butter in a small frying pan. Add cherries and sugar; cook, stirring occasionally, for 5 minutes.
