CHERRY CRUM­BLE TEA CAKE

SERVES 8-10 PREP 25 MINS COOK 55 MINS

Woman’s Day (Australia) - - Food To Love -

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.

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