Recipe

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• 5 oz all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 2 oz superfine sugar
• 1 egg
• 4 tbsp milk
• 3 1/2 oz butter, melted
• 12 oz cherries
• confectioners' sugar , for dusting
• 1 oz all-purpose flour
• 1/4 tsp ground cinnamon
• 1 oz superfine sugar
• 1 oz butter, at room temperature, diced

• 1 Preheat the oven to 350°F Grease and base line an 8in round cake tin, about 2in deep.
• 2 Sift the flour, cinnamon and superfine sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
• 3 Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them inches
• 4 To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
• 5 Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.