Ingredients

• 25g/1oz butter
• 50g/2oz light muscovado sugar
• 675g/1½lb cherries, stoned
• 3 eggs
• 100g/4oz caster sugar
• 50g/2oz plain flour
• 100g/4oz ground almonds
• ½ tsp almond essence
• 75g/3oz butter, melted
• 1 orange, grated rind and juice
• 2 tbsp cherry and redcurrant soft set fruit spread

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in round cake tin (preferably non-stick). Dot the base with butter and sprinkle over muscovado sugar. Place in the oven for 40 minutes, then scatter the cherries over the base.
2. Make the cake: whisk together the eggs and sugar for about 10 minutes until pale and thick. Sift the flour into a bowl, then add the almonds. Fold into egg mixture with the almond essence, butter, orange rind and juice.
3. Pour mixture evenly over the cherries, shaking the tin lightly to level it. Bake for 50 minutes to 1 hour until firm to the touch. Cool in the tin for 5 minutes, then turn out on to a serving plate.
4. Warm the fruit spread, then brush over the top of the cake.

Notes