2
x 425g cans pitted black cherries , in syrup
6 tbsp cherry jam
200g butter, softened
200g golden caster sugar
3 large eggs
50g self-raising flour
140g ground almond
1 tsp almond extract
50g flaked almond
icing sugar, for dusting
Method
1. Heat oven to
180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a
saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick
and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly
18 x 25cm, then set aside.
2. In a large bowl,
mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt
with an electric whisk until combined. Dollop the sponge mixture over the
cherries and spread to a smooth layer, trying not to disturb the cherries
underneath too much. Scatter over the flaked almonds, then bake for 45 mins
until a skewer inserted into the sponge layer comes out clean. Leave to cool
for 5 mins, then dust with icing sugar and serve with cream or, better yet,
custard.
