Nadiya Hussain’s Cherry Cinnamon Dump Cake
For an easy, all-in-one bake to satisfy your sweet cravings, try Nadiya Hussain's fragrant cherry and cinnamon dump cake.
From the book
Nadiya’s Fast Flavours
Clever, flavour-focussed recipes from Nadiya Hussain
From midweek meals to celebration centrepieces
Including plenty of Nadiya's signature bakes
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.
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