Step 1

Preheat the oven to 180C (160C fan) / 350F. Grease and line an 8 inch spring form cake tin.

Step 2

Make the cherry sauce using this recipe.

Step 3

In a medium bowl, combine the, flour, half the almonds and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping. Mix through the remaining almonds. Chill until required.

Step 4

Sift together the flour, cornflour, baking powder, baking soda and salt and set aside.

Step 5

In a large mixing bowl, using a hand mixer, beat together the butter and sugar until pale and creamy. Add the eggs, one at a time beating well between each. Mix through the lemon zest, juice and almond extract.

Step 6

Fold in half of the flour mixture. Now fold through the sour cream, followed by the remaining flour mixture to make a thick batter. Make sure not to over-mix.

Step 7

Tip the batter into your prepared baking tin then spread to the edges and level out the top.

Step 8

Strain the cherry sauce to separate most of the syrup from the cherries, then set the syrup aside. Dollop the cherries over the batter at least 1cm in from the edges. Leave about a 1 inch circle in the centre of the batter bare as well.

Step 9

Loosely scatter the crumble topping all over the top.

Step 10

Bake for 45-50 minutes or until a skewer comes out of the centre clean. Cool in tin until it’s cool enough to handle and then transfer to a wire rack to cool completely.

Step 11

Serve with the leftover cherry syrup.

Step 12

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