• 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.