Today I went to the greengrocer in Henleaze and spotted some juicy delicious looking cherries and decided I just had to take them home and bake something with them. I have adapted this recipe from one on the BBC Good Food website. We ate a few too many cherries before I got them home so I had to improvise and add a few raspberries to the mix. I also added almonds to the topping instead of flour for a kind of bakwell tart type flavour.
140g gluten free self-raising flour – I used Doves Farm
½ tsp ground cinnamon
50g golden caster sugar
4 tbsp milk
85g butter, melted
250g ripe cherries – pitted
icing sugar, for dusting
For the topping
30g ground almonds
¼ tsp ground cinnamon
25g golden caster sugar
25g butter, at room temperature, diced
What to do:
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 whisk. Beat well to make a thick, smooth mixture. Pour 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 and raspberries 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 fruit.
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 to cool.
We served it slightly warm with a dollop of Rodda’s clotted cream and a cup of tea.
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