Recipe by English_Rose
Delicious and perfect for a picnic. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
Top Review by Bobbin
The hardest part of this recipe for me was having to weigh everything; then I think my scale may be off because I had to add a lot more than 4 tbsp of milk to even make a batter. I thought this was okay, but will probably not make again.
- 5 ounces all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 2 ounces superfine sugar
- 1 egg
- 4 tablespoons milk
- 3 1⁄2 ounces butter, melted
- 12 ounces cherries
- confectioners' sugar, for dusting
FOR THE TOPPING
- 1 ounce all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1 ounce superfine sugar
- 1 ounce butter, at room temperature, diced
Directions See How It's Made
- Preheat the oven to 350°F Grease and base line an 8in round cake tin, about 2in deep.
- Sift the flour, cinnamon and superfine 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 electric whisk. Beat well to make a thick, smooth mixture. Spoon 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 over the mixture and gently press them inches
- 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 cherries.
- 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 until completely cold.