Cherry crumble cake recipe
Cherry Crumble Cake recipe
|300 g||soft unsalted butter|
|500 g||morello cherries, out of a jar and drained|
|225 g||caster sugar|
|500 g||plain flour|
|1 tsp||baking powder|
|½ tsp||zest of an unwaxed lemon|
|2 tbsp||ground almonds|
Preheat the oven to 200 °C. Grease a 26 cm springform cake tin.
To make the crumble, sift the plain flour and baking powder in a mixing bowl, add sugar, lemon zest, cinnamon, egg, softened butter and a pinch of salt. Whisk, with a kneading hook, until the crumble has the right texture.
Use 1/2 of the crumble to line the base of the springform tin and press firmly together. Sprinkle with the almonds and spread the cherries, then spread the remaining crumble mixture over the cherries. Bake for 35-40 minutes until golden brown.
Leave the cake in the tin for about 15 minutes. Then loosen the edges of the cake with a knife and carefully remove the ring. Loosen the base of the cake to detach it from the base of the springform tin do not remove the entire springform cake tin. Put on a wire rack to cool down still leaving it inside the springform.
ca. 15 min
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