You could use a variety of fruits – I think plums would work well, but I went for cherry as I thought it would be delicious with the crumbly, nutty topping. This photo shows the three layers well; sponge, cherry and crumble:
The topping is extremely crumbly and, for that reason, I recommend you eat this cake in a dignified manner using a plate and a fork. No cramming it in leaning over the kitchen sink or you’ll lose half the topping!
Yes, that is a huge amount of cream. I can’t think of a single way to mitigate it....unflattering camera angle perhaps? Unfeasibly small piece of cake? I think you know me better than that...
Serving the cake with cream works particularly well as you can use the cream to pick up the crumbs – I’ve got it all sussed out!
For the streusel topping:
85g chopped hazelnuts
85g plain flour
55g unsalted butter, cut into cubes
55g Demerara sugar
For the cake:
100g caster sugar
75g self raising flour
2 teaspoons vanilla extract
Approx 20 cherries – I used tinned
How to make:
- Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.
- Line a 20cm round cake tin with baking paper.
- Start by making the topping: take half the hazelnuts and blitz in the food processor until you have fine crumbs. Chop the other half of the hazelnuts roughly.
- In a bowl rub together the ground hazelnuts, flour and butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar and chopped nuts. Put to one side.
- Now make the cake: beat together the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time.
- Beat in the vanilla.
- Stir in the flour.
- Spoon the thick cake batter into the prepared tin and level the surface.
- Place the cherries on top.
- Sprinkle over the streusel topping.
- Bake for approximately 1 hour or until a skewer inserted into the cake comes out cleanly. Mine took exactly an hour.
- Leave to cool in the tin before removing and storing in an airtight container.
- Serve with whipped or clotted cream.
- Bask in glory at the wonderful thing you have made.