John Whaite served up a delicious crumble cake with sour cream, kirsch cherries, amaretti biscuits and almonds on John and Lisa’s Weekend Kitchen.

The ingredients are: 175g unsalted butter, softened, 175g light brown muscovado sugar, 1 teaspoon almond extract, Zest of 1 lemon, 2 large eggs, 100g soured cream, 175g self-raising flour and ½ teaspoon fine sea salt.

For the cherry layer: 250g (drained weight) cherries soaked in kirsch.

For the crumble: 150g self-raising flour, 100g cold butter, cubed, 75g light brown muscovado sugar, 75g amaretti biscuits, crushed and 40g flaked almonds.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.