• For the Cake:
• 8 oz Butter, well softened, + extra for greasing
• 8 oz Caster Sugar
• 4 oz ground Almonds
• 4 oz self-raising Flour
• 1 tsp Baking Powder
• ½ tsp almond extract or essence
• 4 large eggs
• Pinch of salt
• For The Filling & Top:
• 12 oz Cherry Jam/ Conserve (I used Raspberry Jam)
• 6 oz Icing Sugar
• 5-6 tsp Water or Lemon Juice (I used Lemon Juice)
• 1 tbsp flaked Almonds, lightly toasted

Mix all the ingredients for the cake together. Pour it into two 8 inch round sandwich tins.

Bake at 180 deg C for 30 minutes. It''s done when a skewer comes out clean. Spread the jam on top of one of the cakes and sandwich them together.

Stir together the lemon juice and icing sugar until thick and creamy and pour over the cake. Top with the toasted almonds.

So everyone loved the cake, but I''ll tell you what went wrong for me. The height of the cake was half what it was supposed to be. But the quantity of batter was so little that I realized that the two cakes would be really small.

And the icing just didn''t become white and translucent - it kinda just blended into the cake. You could taste the icing but couldn''t see it.