Ingredients 200g soft butter, plus a little extra for greasing
200g caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
1/2 teasp almond essence (not the synthetic one)
4 large eggs
About 1/2 jar of cherry jam to sandwich the cakes: this can be morello or black cherry
175g icing sugar and 5-6 tsp water or lemon juice for topping the cake
Some flaked almonds, toasted or not, to decorate the top
Pre-heat the oven to 180°C/Gas 4.
Butter and line to 20cm round sandwich tins.
Cream the butter and sugar together until light and fluffy.
Gently mix in the beaten eggs.
Fold in the flour, baking powder and ground almonds.
Add the almond essence
Transfer the mixture to the two tins and bake in the centre of the oven for about 25 minutes, or until the tops spring back slightly when pressed gently with a finger.
Leave to cool in the tin for a few minutes before turning onto a wire rack to finish cooling.
Sieve the icing sugar into a bowl and gradually beat in the lemon juice or water until the mixture is thick. It needs to be firm, but still soft enough to drizzle down the sides of the cake.
When they are cool, put one cake on a plate and spread with the jam. Put the second on top and spread with the glacé icing before scattering the ground almonds over the top of the finished cake.