The summer bake: cherry and custard cake

Serves 10

For the cherries

• 45g soft brown sugar
• 400g cherries
• 1 tbsp butter

For the cake

• 150g soft brown sugar
• 150g butter
• 3 eggs
• 150g plain flour
• 4 tbsp ground almonds
• 1.5 tsp baking powder
• 350g crème pâtissière

Step 1
Preheat the oven to 180C/350F/gas mark 4.

Step 2
Line and grease a 21cm cake tin with butter.

Step 3
For the cherries, put the sugar and 1 tbsp of water in a large frying pan over a medium-high heat and cook for a moment until it begins to bubble and the sugar has dissolved.

Step 4
Stir in the cherries and butter and cook for a few minutes until the fruit begins to soften, then take off the heat.

Step 5
For the cake, cream together the sugar and butter until pale and light.

Step 6
Beat in the eggs one at a time, then fold in the flour, almonds and baking powder.

Step 7
Pour a third of the batter into the tin, spread it out with a wet table knife, then dollop over teaspoonfuls of the crème pâtissière and spoon the cherries on top, leaving behind the juices (use for a cocktail).

Step 8
Spoon the remaining batter over the top, spread again with a wet table or palette knife and put in the oven for 60-70 minutes.

Step 9
Cover it with a little baking paper after 50 minutes or so if it’s turning a little too brown.

Step 10
A skewer put in the centre should emerge clean if it’s done.

Step 11
Leave to cool in the tin before serving.