Step 1

Preheat your oven to 180C/160C Fan/Gas Mark 4 - grease and line two 8”/20cm cake tins with parchment paper.

Step 2

Beat the butter and sugar together until light and fluffy.

Step 3

Add in the flour, ground almonds, vanilla extract, almond extract and eggs and beat again until combined.

Step 4

Split the mixture evenly between the two tins, and bake.

Step 5

Bake the cakes for about 30-35+ minutes.

Step 6

Let the cakes cool in the tin for about 10 minutes, and then let them cool fully on a wire rack.

Step 7

Beat the butter on it’s own for about 5 minutes to make it nice and smooth.

Step 8

Add in the icing sugar a half at a time, beating in fully both times.

Step 9

Add in the almond extract and beat again until smooth.

Step 10

Spread half of the buttercream to the top of the first sponge, and add on the jam.

Step 11

Add on the second sponge, and spread the rest of the buttercream on top.

Step 12

Sprinkle over some flaked almonds, add on an extra drizzle of jam if you fancy, and some glacé cherries.