Cherry almond crumbles
These individual pots of cherry and almond crumble couldn't be simpler to make, the perfect baking project with the kids. Flaked almonds add a sweet crunch
Cherry cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 200g glacé cherriesroughly chopped
- 225g self-raising flourplus 1 tbsp
- 175g unsalted buttersoftened, plus extra for the tin
- 175g soft light brown sugar
- 4 eggslightly beaten
- 100g ground almonds
- 2 tbsp flaked almonds
Nutrition: Per serving
- kcal318
- fat19.8g
- saturates11.5g
- carbs29.1g
- sugars24.3g
- fibre0.9g
- protein5g
- salt0.1g
Method
step 1
Heat the oven to 180c/160c fan/gas 4. Butter and line a 900g loaf tin. Put the cherries in a bowl and toss well with 1 tbsp of flour. Set aside.
step 2
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between to stop the mixture curdling. Stir in the remaining flour and ground almonds before combining with the cherries.
step 3
Spoon into the loaf tin before sprinkling over the flaked almonds. Bake for 1 hr or until golden and a skewer comes out clean. Allow to cool completely before slicing to serve.
