Fresh cherry cake with a hint of cinnamon
I have some fresh cherries that will go bad if I don't consume quickly. So I decided to try this recipe I found on BBC Good Food website. I halved all the ingredients because I don't have all the ingredients in the right amount and I was too lazy to go out to get more. (Phnom Penh is too hot! >__<)
This recipe is very easy to make and don't require special equipment. Also, with one scoop of vanilla ice cream, this cake will be a good idea for iftar. Try it while it's still Ramadhan :D
3/4cup self-raising flour
1/2 teaspoon baking powder
1 pinch of salt
1/8 teaspoon ground cinnamon
1/4 cup golden caster sugar (I just smoothen refined cane sugar)
1small egg
2 tbsp milk
45g butter, melted
1 cup juicy, ripe cherries
icing sugar, for dusting (optional, I don't use it)
For the topping
1/4 cup plain flour
1/8 tsp ground cinnamon
1/8 cup golden caster sugar
20g butter, at room temperature, diced
Method
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a small rectangular cake tin, about 5cm deep. Sift the flour, cinnamon and caster 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 in.
- 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 25-30 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.
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