Cherry Crumble

• 1 cup all-purpose flour, sifted
• 3/4 cup ground almonds
• 1 1/2 cups granulated sugar
• 1 1/4 cups butter, 1 cup softened, remaining chilled, chopped
• 3 None eggs
• 1 tsp vanilla extract
• 1 cup self-rising flour, sifted
• 1/4 cup lemon juice
• 1 (13.5 oz) can black cherries in syrup, drained, syrup reserved
• None None vanilla sauce, to serve

1. Preheat oven to 350u0b0F. Lightly grease and line an 8 inch round springform cake pan with parchment paper. Cream 1 cup butter and 1 cup sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Fold in 1/2 cup all-purpose flour and self-rising flour, alternating with lemon juice. Transfer to pan, smooth surface and arrange cherries on top.
2. Combine remaining flour, ground almonds and remaining sugar. Cut in chilled, chopped butter until it resembles coarse breadcrumbs. Sprinkle over top of cake and bake for 50-55 mins. Release cake from pan and cool right side up on a wire rack.
3. Meanwhile, boil reserved cherry syrup over high heat for 3-4 mins, until reduced by half. Drizzle over cooled cake. Slice and serve with vanilla sauce.

flour, ground almonds, sugar, butter, eggs, vanilla, flour, lemon juice, black cherries, vanilla sauce

Taken from recipes-plus.com/api/v2.0/recipes/22281 (may not work)