Wild Honey & Rye: cherry crumble cake recipe

SERVES 12

Ingredients
*400g fresh cherries

For the crumble topping
*50g plain flour
*50g unsalted butter, at room temperature
*30g icing sugar, plus extra for dusting

For the cake batter
*180g unsalted butter, at room temperature
*125g caster sugar
*3 large eggs
*1 tsp vanilla extract or vanilla bean paste
*seeds from 3 green cardamom pods (optional), crushed
*200g self-raising flour
*1 tsp baking powder

Method

1. Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm round cake tin or a 30 x 23cm baking tray with baking parchment.

2. Remove the stalks from the cherries, then slice each cherry in half and remove the stone. Keep the cherries to one side.

3. To make the crumble topping, sift the flour into a large bowl. Add the butter and icing sugar.

4. Using your fingers, rub the butter into the flour and sugar to make a crumb-like mixture, then set to one side.

5. To make the cake batter, using a stand mixer or a whisk, beat the butter and sugar together until pale and creamy – this takes around 5 minutes. Add the eggs, one by one, mixing well.

6. Add the vanilla, and the crushed cardamom seeds if using. Mix together well. Sift in the self-raising flour and baking powder and gently fold in, using a metal spoon, until all the flour is incorporated.

7. Pour the batter into the lined tin and smooth down with the back of a spoon. Scatter the cherries over the batter and gently press down.

8. Scatter the crumble topping over the cherries. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out clean.

9. Leave the cake to cool in the tin. Before serving, dust with icing sugar.

10. The cake will keep well in a tin for up to 2 days.

More from Wild Honey & Rye:

Wild Honey & Rye: Modern Polish Recipes by Ren Behan, published by Pavilion Books.