Fresh cherry cake with a hint of cinnamon

Ingredients

For the topping:

• 25 g plain flour
• ¼ teaspoon ground cinnamon
• 25 g golden caster sugar
• 25 g unsalted butter, chilled

For the cake:

• 350 g ripe cherries, stoned
• 280 g self raising flour
• ½ teaspoon ground cinnamon
• 100 g golden caster sugar
• 2 eggs
• 8 tablespoons milk, plus more if needed
• 170g unsalted butter, melted

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Preparation

• Start by making the topping. Place all the ingredients into a food processor and blitz until you have crumble. (You can do this by hand with the old rubbing the butter into the flour method). Don4t panic refrigerate until needed then it will crumble between your fingers on to the cake.
• Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Line a 20cm round springform tin with baking paper. Stone your cherries.
• Melt the butter and leave to one side. Combine the flour, cinnamon and sugar into a bowl and make a well in the centre.
• Add the egg, milk and melted butter and whisk until well combined. You?re looking for a heavy, thick batter that will drop from the spoon/whisk. To add a little extra milk to achieve this. Spoon the batter into the prepared tin and level the surface.
  
• Scatter the cherries over the top and press lightly into the batter. Take the crumble topping from the fridge and using your fingers crumble the lumps into finer pieces and scatter evenly over the cherries.
• Bake for approximately 35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin until you can comfortably handle the tin.
• Turn out onto a wire rack and leave to cool completely. Serve at room temperature with thick cream. Bask in glory at the wonderful thing you have made.