Up your tea party game with this delicious dark cherry and pine nut crumble cake. Keep reading for the full recipe…


150 grams butter, softened 

2 tsp. finely grated lemon rind 

1 cup caster  sugar 

2 eggs 

3/4 cup self-raising flour 

1/2 cup plain flour 

1/2 cup  ground almonds

1/2 cup milk 

400 grams fresh cherries, pitted 

2 tsp. icing sugar



1/2 cup plain flour 

1/2 cup  firmly packed brown sugar 

1 tsp ground cardamom 

50 grams butter, chopped 

1/2 cup pine nuts


Sauteed cherries

2 tsp. butter 

100 grams fresh cherries, pitted 

1 tbsp caster sugar


1. Preheat oven to 160°C. Grease a 22cm springform pan; line base and side with baking paper. 

2. Beat butter, rind and sugar until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flour and almond meal alternately with milk. 

3. Spread mixture into pan; smooth the surface. Place cherries on cake mixture. 



1. Combine flour, sugar and cardamom in a medium bowl. Rub in butter until mixture resembles coarse crumbs. Stir in pine nuts. 

2. Sprinkle crumble over cake mixture.  

3. Bake cake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the pan for 5 minutes before turning, top-side up, onto a wire rack. 


Sauteed cherries

1. Melt butter in a small frying pan. Add cherries and sugar, cook for 5 minutes, stirring occasionally.

2. Serve cake topped with sauteed cherries and dusted with sifted icing sugar.



Substitute the pine nuts for peanuts or chopped almonds.


HANDS-ON TIME 15 min | TOTAL TIME 1 hours 40 min | SERVES 8