Cherry pie crumble cake

Inspired by the classic American cherry pie, this delicious crumble cake features a generous layer of juicy cherries sandwiched between two layers of buttery, almond-scented shortcrust crumble. It’s baked in a springform tin, with the base partially baked first for the best texture. The cherry filling is nicely set, making the cake easy to slice and serve. If you prefer a juicier filling that spills out when cut, simply reduce the amount of potato starch slightly. A simple, delicious bake that’s always a hit. Highly recommended!

Ingredients for shortcrust pastry:

• 300 g plain flour
• 200 g butter, softened
• 120 g caster sugar
• 1 teaspoon almond extract

Place the butter, flour, sugar and almond extract into a bowl. Rub the ingredients together with your fingertips until the mixture resembles coarse crumbs. Set aside.

Line the base of a 23–24 cm springform tin with baking paper. Scatter half of the crumble mixture over the base and gently press it into an even layer. Don’t compact it firmly – just lightly pat it into place.

Bake at 180°C for about 15 minutes, until lightly golden.

Ingredients for cherry filling:

• 700 g cherries, fresh or frozen*
• 80 g caster sugar
• 3–5 tablespoons potato starch
• 3 tablespoons fine breadcrumbs or ground almonds
• icing sugar, for dusting

Stone the cherries and toss them with the sugar and potato starch.

Sprinkle the partially baked base evenly with the breadcrumbs or ground almonds. Spread the cherry filling over the base and level the surface. Scatter the remaining crumble evenly over the cherries.

Bake at 180°C for 40–45 minutes, or until the crumble is golden brown. Remove from the oven and leave to cool. Dust with icing sugar before serving.

* If using frozen cherries, thaw them first in a colander, fine sieve or on kitchen paper to drain away any excess juice.

Enjoy!