Life is back to routine after the 2 months of summer holiday. I do think a certain routine is good, but then I am some one who don't like that much routine. But then as I always say you can't have everything you want can you?
Now why do I feel I am talking to my daughter :-)
Before I start moaning let me go to the recipe.
I have lots of cooking books, some I use a lot and some I don't use that often, but this book is something I use a lot, it is a really small book, but it is a real treasure to have .
It is a Good Foof Magazine book called 101 Cakes & bakes , and this recipe is from this book.
I did make few alternations, almond powder is my additon as i thought almond will give a wonder full taste.
140 gm / 5oz selfraising flour ( I used half flour and half almonds)
1/2 tsp ground cinamon ( didn't use it , instead i added almond essence)
50 gm/ 2 oz of golden castor sugar
4 tbsp of milk
85 gm/ 3oz melted butter
350 gm/ 12 oz of juicy ripe cherries stones removed.
Icing sugar for dusting.
For the topping.
25 gm/1 oz plain flour
1/2 tsp ground cinamon ( used almond essence-
25 gm / 1 oz of golden castor sugar
25 gm / 1 oz butter, dices and softened.
1. Preheat the oven to 180°c. Butter and line the base of a 20 cm/8 inch round cake tin.
Sift the flour, cinnamon and sugar into a bowl. Make a well and add the egg, milk, and melted butter.
Combine and beat to make a thick smooth mixture. Spoon into the tin and smooth, Scatter the cherries over the mixture and gently press them in.
2. Tip all the topping ingridinets into a bowl. Rub in butter to make a crumb like mixture, then work untill it comes together into pea- sized pieces. Scatter this over the cherries.
3. Bake for 40 to 45 minutes or untill a skewer pushed into the center comes out clean.
Leave in the tin untill cool to handle, then tip on to a wire raxk untill completley cool.
Sprinkls with icing sugar on top and enjoy.