Directions
Ingredients (servings: 10 people)
For the cake:
- 150 grams caster sugar
- 100 grams soft butter
- 3 medium free range eggs
- 2 tsp baking powder
- 1 pinch sea salt
- 250 grams plain flour
- 1 tsp vanilla extract
- 250 grams fresh cherries (or 9-10 plums)
For the topping:
- 50 grams butter
- 50 grams caster sugar
- 100 grams flaked almonds
- 1 tbsp rum (optional)
- 2 tbsp plain flour
- 3 tbsp double cream
- 1 pinch sea salt
Instructions
Preheat oven t 180 C/ 160 C fan/ gas mark 4. Butter and line a 21 cm springform (or silicone) baking pan with greaseproof paper.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the vanilla.
In another bowl, sift together the flour, baking powder and salt.
Fold the dry ingredients into the wet and spoon into the prepared tin.
Arrange a single layer of halved, pitted cherries, skin side down, on the top of the cake.
Bake in the centre of the oven 30-35 minutes. The centre of the cake will still be wobbly.
Meanwhile, melt the butter and combine with the remaining topping ingredients.
Turn the oven up to 200 C/ 180 C fan/ gas 6. Spread the topping over the cake and bake in the centre of the oven for a further 20-25 minutes, until golden and crisp.
Notes: You can replace the cherries with plums, apricots or any other soft fruits.
