CHERRY CRUMBLE TEA CAKE

SERVES 8-10 PREP 25 MINS COOK 55 MINS

200g butter, softened ½ cup caster sugar 3 eggs 1 tsp vanilla extract 1 ¼ cups self-raising flour ½ cup plain flour ¼ cup lemon juice 415g can black cherries in syrup, drained, syrup reserved cream or custard to serve CRUMBLE ½ cup plain flour, sifted ½ cup almond meal ½ cup caster sugar 90g butter, chilled, chopped

1 Preheat oven to moderate, 180°C. Lightly grease and line a 22cm-round springform pan with baking paper. 2 CRUMBLE In a medium bowl, combine all ingredients, rubbing in butter to form a coarse crumble consistency. 3 In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. 4 Sift combined flours together onto a piece of baking paper. Lightly fold into creamed mixture alternately with juice. Spoon into pan, smoothing surface. Press cherries into top and scatter crumble over. 5 Bake 50-55 minutes, until cooked when tested. 6 Meanwhile, pour reserved syrup into a medium saucepan. Simmer over high heat 3-4 minutes, until reduced by half. 7 Release cake from pan and cool right side up on a wire rack. Serve with syrup and cream or custard, or a combination of both.