Cherry and amaretti-topped crumble cake
Serves: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Cherry and amaretti-topped crumble cake
Cherries and almonds are a match made in heaven. This almond cake topped with amaretto-poached cherries and amaretti crumble is a smart tea-time hit
Serves: 16
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
405Kcal
Fat
22gr
Saturates
10gr
Carbs
42gr
Sugars
23gr
Fibre
1gr
Protein
8gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 225g soft unsalted butter
- 225g golden caster sugar
- 4 large eggs
- 300g plain flour
- 2 tsp baking powder
- 125g ground almonds
- 150ml buttermilk
- 1 tsp almond extract
For the cherry crumble topping
- 400g cherries, stoned
- 75g light brown sugar
- 60ml amaretto liqueur
- 75g plain flour
- 50g unsalted butter, diced
- 25g amaretti biscuits, broken into crumbs
- 20g flaked almonds
Step by step
Get ahead
Keeps for up to 4 days in an airtight container. Leftover slices can be frozen.
- Prepare the topping first. Put the stoned cherries in a pan with 50g of the brown sugar and 2 tablespoons of water. Heat gently until the sugar has dissolved, then bring to a simmer and cook gently for 5 minutes, or until the cherries have softened slightly. Remove the cherries with a slotted spoon to a sieve set over a bowl to drain. Add any liquid from the bowl to the pan, plus the amaretto, and bring to the boil. Reduce the heat and simmer for another 3-4 minutes, or until the liquid has reduced and is very syrupy. Return the drained cherries to the pan and set aside to cool.
- Meanwhile, put the plain flour and butter for the topping in a bowl. Rub in until it resembles coarse crumbs, then toss in the remaining sugar, amaretti biscuit crumbs and flaked almonds. Set aside.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 21cm loose-based cake tin with baking paper. Beat the butter and sugar together until light and fluffy, then add the eggs one at a time, beating well between each addition.
- Combine the flour, baking powder, ground almonds and a pinch of salt, and fold through the creamed mixture. Finally fold through the buttermilk and almond extract. Transfer to the tin and level the batter. Spoon on the syrupy cherries then sprinkle over the crumble topping. Bake for 1 hour 30 minutes, or until golden on top and a skewer comes out clean.
- Cool in the tin for 15 minutes then remove carefully and transfer to a wire rack.
