200g butter, well softened, plus extra for greasing
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract or essence
4 large eggs
½ a 340g jar morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds
Heat oven to 180C/fan 160C/gas 4 and
make sure there’s a shelf ready in the middle.
Butter and line the bases of 2 x 20cm round
sandwich tins with baking paper.
Using electric beaters, beat together all the
cake ingredients with a pinch of salt until
smooth, then spoon into the tins and level
the tops. Bake for 30 mins or until golden
and springy. Don’t open the oven before
25 mins cooking time has passed.
When they’re ready, cool the sponges for
a few mins, then tip out of the tins and cool
completely on a wire rack. Make sure the top
of one of the cakes is facing up as you’ll want
a smooth surface for the icing later on.
When cool, put one sponge on a serving
plate, then spread with jam. Sandwich the
second sponge on top. Sieve the icing sugar
into a large bowl. Add the water or lemon
juice, then stir until smooth and thick. Spread
evenly over the top and let it dribble over the
sides. Scatter with the nuts and leave to set
for a few mins before cutting.