175g self raising flour
100g butter, at room temperature
75g caster sugar
50g ground almonds
2 tbsp milk
1/2 tsp almond essence
425g can stoned black cherries
25g flaked almonds
Preheat the oven to 180'c/Gas Mark 4 and line a 20cm square baking tin with greaseproof paper.
Put the flour in a large mixing bowl, then cut the butter into pieces and add to the flour. Rub the flour and butter together to resemble crumbs, then stir in the sugar and the ground almonds. Weigh 75g of the mixture for the topping and leave to one side for later.
Add the eggs, milk and almond essence to the remainder of the mixture and mix together until smooth. Spoon the cake mixture into the lined tin and smooth over. Tip the cherries into a sieve and drain away the liquid then spoon the cherries on top of the cake mixture. Sprinkle over the reserved crumbs and then the flaked almonds.
Bake for 25 - 30 minutes until it is well risen and the top is a pale golden colour. Leave the cake to cool in the tin then loosen the sides and lift out. Cut into 16 squares and serve.
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