Cherry Crumble Cake
INGREDIENTS
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350g of pitted ripe fresh sweet cherries (3/4 pound)
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150g of self raising flour (1 cup plus 1 TBS)
•
hefty pinch of ground cinnamon
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50g of sugar (1/4 cup)
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1 large free range egg
•
30ml of milk (1/8 Cup)
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(1/8th cup)
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3 1/2 ounces melted butter (scant 1/2 cup)
•
For the crumble topping:
•
1 ounce flour (4 TBS)
•
1/4 tsp ground cinnamon
•
1 ounce sugar (2 TBS)
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1 ounces butter, cubed (2 TBS)
•
Icing sugar for dusting
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Cream for serving
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