Ingredients
The following ingredients have 4 Servings
- 150 grams caster sugar
- 100 grams butter
- 3 medium free-range eggs
- 2 tsp baking powder
- 1 pinch Shetland sea salt
- 250 grams plain flour
- 1 tsp vanilla extract
- 250 grams fresh cherries ((or 9-10 plums))
- 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 Shetland sea salt
Instruction
- 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.
