Cherry cake

Method

1. Preheat the oven to 180°C (170°C fan, gas mark 4). Grease and base line a 20cm (8") round deep cake tin.

2. Put the flour into a mixing bowl and rub in the butter until crumbly. Stir in the ground almonds and sugar, then add the eggs, milk and cherries.  Mix until just combined.

3. Spoon into the prepared tin and level the top of the cake. Scatter the flaked almonds over the top and bake for about 1 hour 10 minutes until the cake is golden and firm to the touch.

4. Leave in the tin for 10 minutes then turn out onto a wire rack to cool.

5. The cake can be frozen, well wrapped for up to 3 months.