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Almond & Cherry Crumble Cake

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Serves 8 generous slices | Prep Time 10 | Cook Time 50

Why I Love This Recipe

Packed with almond nuttiness and topped with fresh summer cherries, everybody will be impressed with this easy-to-bake crumble cake.

Ingredients You'll Need

250g butter or margarine
250g caster sugar
4 eggs
1 tsp. almond extract
150g self-raising flour
75g ground almonds

For the crumble topping:

100g butter, melted
100g soft brown sugar
150g self-raising flour
50g flaked almonds

For the icing:

225g icing sugar
2-3 tbsp boiling water


Pre heat the oven at 180 degrees and grease and line a 2lb loaf tin.

Add all of the cake ingredients into a bowl and beat together to form a smooth thick batter. You can use an electric mixer for this to make life easier, but it can be done by hand using a wooden spoon it will just take a bit longer.

Pour the batter into the loaf tin and pop into the oven for 20 minutes to start cooking while you make the crumble topping.

To make the crumble topping:

Melt your butter and add the sugar, flour and flaked almonds to the pan. Mix with a spoon until the mixture becomes a crumble and is quite firm.

Once the cake has been baking for 20 minutes, sprinkle the crumble topping all over the top of the half baked cake, and pop the whole thing back into the oven for a further 10 minutes or until the cake is firm and cooked.

Leave to cool in the tin for ten minutes then transfer to a wire rack to cool completely.

To make the icing:

In a bowl, mix the icing sugar and boiling water with a spoon until you have a smooth thick icing.

Drizzle the icing over the cake and finish with some fresh cherries on top.


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