Nigel Slater’s cherry almond crumble. Set the oven at 180°C/Gas 4. Rinse, stalk and stone the cherries, then put them in a pan with the water and sugar. Bring to the boil, lower the heat and simmer for ten minutes. Put the cornflour in a small cup or bowl and stir in two tablespoons of the juice from the simmering cherries.
Stir in the oats, ground almonds, sugar and pumpkin seeds. Sprinkle with two to three teaspoons of cold water and give it a stir to create some small clumps. Spoon the crumble over the cherries right up to the edge of the dish. Sprinkle with the flaked almonds.
Scatter loosely on top of the fruit, add the flaked almonds and bake for 35 to 40 minutes, until the fruit is bubbling under the pale golden crumble. Serve with cream.Recipe: Nigel Slater
A delicious Cherry and almond loaf cake I made as Nigella and it turned out perfectly another winner! This a beautiful cake which was very easy to make. It took about an hour and 10 mins, but was well worth the wait. A nice crust with a light, moist sponge. My boyfriend prefers this to store bought and I will definitely be baking this again. 10/10