Cherry Crumble

Name: Cherry Crumble
Ingredients: 1 cup all-purpose flour, sifted; 3/4 cup ground almonds; 1 1/2 cups granulated sugar; 1 1/4 cups butter, 1 cup softened, remaining chilled, chopped; 3 None eggs; 1 tsp vanilla extract; 1 cup self-rising flour, sifted; 1/4 cup lemon juice; 1 (13.5 oz) can black cherries in syrup, drained, syrup reserved; None None vanilla sauce, to serve

10 ingredients

3 steps

Ingredients

1 cup all-purpose flour, sifted
3/4 cup ground almonds
1 1/2 cups granulated sugar
1 1/4 cups butter, 1 cup softened, remaining chilled, chopped
3 None eggs
1 tsp vanilla extract
1 cup self-rising flour, sifted
1/4 cup lemon juice
1 (13.5 oz) can black cherries in syrup, drained, syrup reserved
None None vanilla sauce, to serve

Directions

1

Preheat oven to 350°F. Lightly grease and line an 8 inch round springform cake pan with parchment paper. Cream 1 cup butter and 1 cup sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Fold in 1/2 cup all-purpose flour and self-rising flour, alternating with lemon juice. Transfer to pan, smooth surface and arrange cherries on top.
2

Combine remaining flour, ground almonds and remaining sugar. Cut in chilled, chopped butter until it resembles coarse breadcrumbs. Sprinkle over top of cake and bake for 50-55 mins. Release cake from pan and cool right side up on a wire rack.
3

Meanwhile, boil reserved cherry syrup over high heat for 3-4 mins, until reduced by half. Drizzle over cooled cake. Slice and serve with vanilla sauce.