Ingredients

The following ingredients have 12 Servings
  • 200g (7oz) butter
  • 200g (7oz) golden caster sugar
  • 2.5ml (½ tsp) almond extract
  • 4 eggs
  • 100g (3½oz) almond flour
  • 100g (3½oz) self-raising flour, sifted
  • 5ml (1 tsp) baking powder
  • 340g (11oz) cherry jam
  • 125ml (½ cup) double cream
  • 30ml (2 tbsp) caster sugar
  • 250g (8oz) Picota cherries, washed, pitted and halved
  • 180g (6oz) icing sugar
  • 60ml (4 tbsp) lemon juice
  • 60ml (4 tbsp) toasted, flaked almonds
  • Cherries, for decorating

Instruction

  • Preheat oven to 180°C/fan 160°C/gas 4.
  • Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
  • Beat the butter and golden caster sugar together in an electric mixer until it’s light and fluffy.
  • Add the almond extract and eggs and mix until well incorporated.
  • Slowly pour in the ground almonds, baking powder and flour until the the batter is smooth.
  • Divide the batter evenly between the two tins and bake for 30 minutes until golden and springy.
  • Cool the sponges on a wire rack.
  • Whip the cream with the caster sugar until soft peaks form.
  • Stir the cherries in with the cream and set aside.
  • Using a sharp knife, carefully cut each sponge cake in half, which will now give you 4 layers to work with.
  • On the first layer, spread half of the cherry jam, then top with the other half of the sponge cake.
  • Next, spread the cherry cream filling on the next layer, then top with another layer.
  • Spoon the remaining cherry jam on the next layer and top with the last layer.
  • Mix the icing sugar and lemon juice together to form a thick, sugary paste and pour it on the top of the cake and let it slowly ooze over the edges.
  • Decorate the top of the cake with whole cherries and flaked almonds.