100g unsalted butter
10gg golden caster sugar
1 medium egg
125g self raising flour, sifted
½ teaspoon baking powder, sifted
Finely grated zest of 1 lemon
250g black cherries, pitted
90g plain flour
50g golden caster sugar
½ teaspoon ground cinnamon
90g unsalted butter, chilled and diced
25g organic porridge oats
Preheat the oven to 180 C fan and butter a 20cm cake tin 9cm deep with a removable base. To make the cake, cream the butter and sugar in a food processor until light and fluffy. Add the egg, then incorporate the milk, flour, baking powder and lemon zest. Spoon the mixture into the prepared tin and smooth the surface.
To make the crumble, combine the flour, sugar, cinnamon and butter in a food processor and whiz until the mixture just starts to form large crumbs (or do this by hand). Transfer the mixture from the food processor to a bowl and stir in the oats.
Scatter the cherries over the surface of the cake, top with the crumble mixture and bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Run a knife around the edge of the cake. It can be served warm, about 30 minutes out of the oven, or at room temperature.