Delicious Magazine

Cherry Crumble Cake

This is John Whaite‘s version of a classic cherry and almond cake. He says: “I always use those dark cherries soaked in kirsch – their flavour is intense and boozy. When I drain the cherries I reserve the syrup to add a sweet kick to my coffees. The crumble topping adds another almond dimension in the form of crunchy amaretti and flaked nuts. This is best served with a dollop of tangy crème fraîche.”