Cherry cake

• 140g self-raising flour
• 50g caster sugar
• 1 medium egg
• 4 tablespoons milk
• 85g butter (melted)
• 225g pitted black cherries (these come in a tin (450g full, 225g drained))
• 1 handful icing sugar (for dusting)
• 25g plain flour
• 3 quarters of a teaspoon ground cinnamon
• 25g butter (diced and softened)

Step 1

Preheat the oven to 180C/gas 4/fan oven 160C.

Butter and line the base of a 22cm round cake tin.

Sift the self-raising flour, cinnamon (half a teaspoon) and sugar (50g) into a bowl.

Make a well and add the egg, milk and melted butter.

Combine and beat to make thick, smooth mixture.

Spoon into the tin and smooth.

Scatter the cherries over the mixture and gently press them in.

Step 2

Tip all the topping ingredients into a bowl. These are:

For the topping:
25g plain flour
1/3 teaspoon ground cinnamon
25g caster sugar
25g butter (diced and softened)

Rub in the butter to make a crumb-like mixture, then work until it comes together in pea-sized pieces.

Scatter this over the cherries.

Step 3

Bake for 30-35 minutes until a skewer pushed into the centre comes out clean.

Leave in the tin until cool enough to handle, then tip on to a wire rack until completely cold.

Dust with icing sugar before serving.