Cherry crumble cake

Prep: 20 minutes
Cook: 60 minutes

Ingredients (serves 8):
80g soft brown sugar
150g plain flour
2 tsp ground cinnamon
100g QBB Ghee, chilled
100g QBB Ghee, room temperature
60g butter, room temperature
230g caster sugar
2 large eggs, beaten
1 tsp vanilla essence
1 tbsp lemon juice
Zest of 2 lemons
1/4 tsp salt
300g self-raising flour, sifted
200ml light sour cream
400g fresh cherries or 300g fresh raspberries, pitted

Method:
1. Preheat oven to 180 deg C.
2. Line the base of a 20cm spring form tin with non-stick paper and grease the sides.
3. Place the first 4 ingredients in a mixing bowl. Rub in the ghee until the mixture resembles coarse crumbs. Keep refrigerated.
4. Cream second portion of ghee, butter and sugar in large mixing bowl until light and fluffy.
5. Add eggs, a little at a time, beating well after each addition.
6. Add the vanilla essence, lemon juice, lemon zest and salt. Beat very well.
7. Add the flour and the sour cream into the ghee mixture. Begin and end with the flour. Mix well.
8. Place the batter in the prepared tin. Sprinkle with the cherries.
9. Crumble the prepared cinnamon-mix topping on the cherries to cover it.
10. Bake for approximately 60 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in the centre comes out clean.
11. Remove pan from oven and cool thoroughly before cutting.

Tips:
For decorative purposes, dust the cake lightly with sifted icing sugar if desired.

Recipe source: Lifestyle magazine (Aug 2006)