for 1 cake

Batter

200 g	butter, cut into pieces
4	eggs
175 g	coarse cane sugar
1 parcel	vanilla sugar
200 g	white flour
2 tsp	baking powder
500 g	cherries, pitted

Crumble topping

120 g	white flour
100 g	coarse cane sugar
60 g	flaked almonds
1 pinch	salt
80 g	butter, cold, cut into pieces

How it's done

Batter

Heat the butter in a pan until it foams and smells slightly nutty. Allow the butter to cool slightly. Mix the eggs, sugar and vanilla sugar in a bowl. Add the butter while stirring. Combine the flour and baking powder, mix into the batter. Transfer the batter to the prepared tin. Arrange the cherries on top.

Crumble topping

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Spread the crumble on top of the cherries.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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