Step 1

Halve the cherries and rinse under hot water to remove sticky coating. Dry with kitchen paper. Toss them in a tablespoon of flour until all coated.

Step 2

Pre-heat oven to 170°c (150°c Fan ), 325°F, Gas Grease and line your tin with baking paper.

Step 3

Sift the flour and baking powder and leave in bowl until needed.

Step 4

Cream the butter in your mixer until it is nice and creamy. Gradually beat in the sugar for 2 minutes until light and fluffy. Gradually add the beaten eggs.

Step 5

Fold in the ground almonds then mix in the flour. Fold in the cherries until evenly distributed.

Step 6

Pour the mixture into the tin and spread evenly. Bake for about 60-70 minutes until golden brown and firm to touch. Set the tin on a wire rack and leave until completely cold. Carefully take out of tin and peel off the lining paper.