by Nadiya Hussain
from Nadiya’s Fast Flavours
Easy Serves 4 - 6
Total 1hr 5min Prep 20min Cook 45min
For an easy, all-in-one bake to satisfy your sweet cravings, try Nadiya Hussain's fragrant cherry and cinnamon dump cake.
Introduction
This does what it says on the tin: everything gets dumped. The cherries, the dry cake mix and then the melted butter all go in care-free, and then it’s baked. What comes out has cakey bits, crunchy bits, oozy bits and gooey bits; it’s the perfect imperfect cake for those of us who just need something sweet and need it now.
Ingredients
For the fruit:
500g cherries, pitted and halved
70g caster sugar
1 tsp ground cinnamon
2 tbsp cornflour
A pinch of salt
For the cake:
200g caster sugar
150g plain flour
25g cocoa
1 tsp ground cinnamon
1 tsp baking powder
A pinch of salt
200g unsalted butter, melted
To serve:
chocolate ice cream
Essential kit
You will need a small 25 x 20cm (2.6 litre) roasting tin/lasagne dish.
Method
Start by preheating the oven to 180°C/fan 160°C and having a small 25 x 20cm (2.6 litre) roasting/lasagne dish ready.
Put the cherries into the base of the dish with the sugar, cinnamon, cornflour and salt. Mix well.
Now mix the cake ingredients. Put the sugar, flour, cocoa, cinnamon, baking powder and salt in a bowl and combine.
Sprinkle the dry ingredients all over the fruit mix. Now drizzle over the melted butter and bake for 40–45 minutes.
I like to serve this piping hot, with dollops of chocolate ice cream.