← All recipes

Cherry Crunchy Cake (Pastel Crujiente de Ciruelas)

Cherry Crunchy Cake (Pastel Crujiente de Ciruelas) is a volume 9-08 aug 2006 recipe made with Cherries, Brown Sugar One Small Cinnamon Stick, Lemon, Glass Red Wine, and Flour. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 4 tbsp
• 1
• 1/4
• 300 g
• 150 g
• 40 g
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   In a heavy saucepan, place cherries, sugar, lemon peel and red wine.

2. 2

   Cover and bring to a boil then lower the temperature and simmer for 20 minutes.

3. 3

   Preheat oven to 180C (350F).

4. 4

   Pour flour in a saucepan.

5. 5

   Add butter pieces by pieces and mix slowly.

6. 6

   The best way is to take a handful of flour and butter, mix them between your fingers and let it fall in the mixing dish.

7. 7

   Continue mixing gently until you get a texture similar to bread crumbs.

8. 8

   Add sugar, flower seeds, salt and mix well.

9. 9

   Remove lemon peel and place cherries in a baking dish.

10. 10

    If there is too much juice from the cherries, keep some aside.

11. 11

    Spread the crumbling dough on top of the cherries, covering them completely.

12. 12

    Bake for 40 minutes at 180C (350F).

13. 13

    Optional: You can add one cup cornflakes to the crumble dough before spreading it on top of the cherries.

14. 14

    Serve with vanilla ice cream, whipped cream, yoghurt. For a sweeter mixture, you can add honey or demerara sugar.

15. 15

    For 4 persons.

16. 16

    Contributed to the FareShare Gazette by Claudia; 19 August 2006. www.fareshare.net