Cherry & Amaretti Crumble Cake
This is John Whaite's version of a classic cherry and almond cake. John says he always uses dark cherries soaked in kirsch because their flavour is intense and boozy. When he drains the cherries he keeps back the syrup to add a sweet kick to his coffees. The crumble topping adds another almond dimension in the form of crunchy amaretti and flaked nuts. Serve this with a dollop of tangy crème fraîche.
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