Here’s a recipe recommended by a member, perfect for picnics.
Cooking time about an hour
Serves eight
Ingredients
140g self raising flour
1/2 tsp ground cinnamon
50g golden castor sugar
1 egg
4 tbsp milk
85g butter, melted
350g juicy ripe cherries
icing sugar, for dusting
For the topping
25g plain flour
1/4 tsp ground cinnamon
25g golden castor sugar
25g butter, at room temperature, diced
Method
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
- Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
- To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
- Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
- For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
Nutrition per serving
247 kcalories, protein 3g, carbohydrate 32g, fat 12 g, saturated fat 7g, fibre 1g, sugar 12g, salt 0.46 g
Recipe courtesy of BBC Good Food
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