Method

1. Butter three 20cm loose-bottomed cake tins and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Weigh the butter, sugar and almond extract into a large bowl or the bowl of a stand mixer, and beat using an electric whisk (or the mixer) for 2-3 mins until light and fluffy.

2. Whisk the eggs and milk together in a jug, and weigh the flour, ground almonds and baking powder into a bowl. With the motor running, add the egg mix to the butter mix, a little at a time, adding a spoonful of the flour mix between each addition to prevent splitting. When everything is incorporated, mix for another minute until you have a smooth batter with no pockets of flour.

3. Divide the batter evenly between the tins. Bake for 25 mins, or until a skewer inserted into the centres comes out clean. If any wet crumbs remain, bake for another 5 mins, then check again. Cool in the tins for 30 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely.

4. For the buttercream, beat the butter, sugar and almond extract in a large bowl using an electric whisk until smooth and fluffy, adding a drop of milk if too stiff – it should be spreadable (or, do this using a stand mixer). Spoon roughly a quarter of the plain buttercream into a piping bag fitted with a large star nozzle. Add a drop of pink food colouring to the rest and beat until it is a uniform shade of pink. Spoon about another quarter of pink buttercream into a piping bag and snip off the tip.

5. Pick out the 12 best cherries with their stalks and set aside. Remove the stones from the remaining cherries, then quarter them. Mix with the conserve or jam. Set aside.

6. Spread a little pink buttercream onto a serving plate or cake stand (this will hold the cake in place) and put the first sponge on top. Spread a little pink butter cream on top, then pipe a ring of it around the edge (this will prevent the jam from oozing out the side). Spoon half the jam mix into the middle. Repeat with the second sponge, more buttercream and the remaining jam. Sandwich with the final sponge. Chill for at least 20 mins until firm.

7. When the cake is firm, cover the top and sides in a thin layer of pink buttercream, smoothing it using a palette knife or spatula – this is a crumb coat, which traps any crumbs. Chill for 20 mins more.

8. Spread the remaining pink buttercream over the cake. You can warm the palette knife under hot water, then pat dry before sweeping it over the buttercream for a neater finish, if you like. Pipe 10-12 rosettes on top of the cake in a circle around the edge using the plain buttercream, then decorate with the whole cherries and flaked almonds. Will keep in a cake tin for four days.