Ingredients

The following ingredients have 12 Servings
  • 225 g unsalted butter (room temperature)
  • 200 g golden caster (or granulated sugar)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 medium eggs
  • 200 g ground almonds/course almond meal
  • 50 g plain/all-purpose gluten free flour ((I like Udi's). You can use regular flour if you're not worried about gluten.)
  • 1 tsp gluten free baking powder
  • 2 heaped tbsp cherry jam
  • 200 g (1 cup) fresh cherries, stoned and sliced in half
  • 3 tbsp flaked almonds
  • 2 tbsp amaretto*
  • 2 tbsp confectioners's sugar

Instruction

  • Preheat the oven to 170c
  • Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
  • Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time.
  • Fold in the ground almonds, flour and baking powder. Spoon into a 25cm diameter (at least 3cm deep) loose-bottomed flan tin. Level the mixture with the back of a spoon.
  • Spoon the jam on top in little dollops, then swirl the jam in slightly with a blunt knife. Arrange the cherries on top in a single layer (I like a messy thrown-on look, but you can arrange neatly if you like). Push in very slightly, then sprinkle the almonds on top.
  • Place in the oven to cook for 35-40 minutes - until an inserted skewer comes out clean.
  • Whisk together the amaretto and confectioners' sugar to make the glaze. Put to one side (see note below if you'd prefer a non-alcohol version).
  • Take out of the oven and brush the glaze on top whilst the cake is still warm. Leave to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
  • You can serve this cake warm (tastes great with ice cream) or room temperature.