This is one of my favourite childhood desserts. Traditionally made with sour cherries, which we picked from a tree in our garden (child labour anyone?) this cake brings back memories of summer holidays when I was a little boy.
It’s fairly easy to make, all you need is:
- Mix the butter, flower and sugar and knead by hand – at least according to my mum, but I’m sure using a Kitchen Aid will be alright – until you have a sticky yet crumbly dough. Leave dough in the fridge for 30-45min.
- In the meantime pit the cherries. I’ve used a manual pitter which took around 10-15min and gets a wee bit messy.
- Grease a 9″ baking tin and add some greaseproof paper to the bottom of the tin.
- Use 2/3 of the dough and line the bottom of the tin, creating the base of the cake.
- Generously layer the cherries, covering the base completely.
- Use the remaining 1/3 of the dough mix and crumble on top of the cherries.
- Bake in the pre-heated oven at 200ºC for 30-40min until the top crumbles are golden brown.
Needless to say it tastes best when still warm, accompanied by a healthy helping of vanilla ice cream.