Читать книгу Bake Text Only - Rachel Allen - Страница 70

25g (1oz) plain flour

¼ tsp ground cinnamon

25g (1oz) caster sugar

25g (1oz) butter, cubed

20cm (8in) diameter spring-form/loose-bottomed tin

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.

2 Remove the stalks and stones from the cherries using a cherry pitter if you have one, to keep the fruit whole, otherwise cut them in half and discard the stones. Set the cherries aside.

3 Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.

4 Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture, then spoon into the prepared tin and spread evenly. Scatter the cherries over the mixture and gently press them in with the back of a fork.

5 To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips to make a crumb-like mixture and scatter the topping over the cherries.

6 Bake in the oven for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.

7 Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.

8 Dust with icing sugar, if you wish, and serve.