Buttercream Method

1. Beat sifted icing sugar and butter together with your chosen flavouring until smooth, add 2-3 tbsp of boiling water to loosen and beat until smooth.
2. Set aside to use later.

Cake Method

1. Add the oil & water to the dry mix and beat with a spoon or machine paddle for 3-4 minutes or until smooth and it has no lumps.
2. Beat in the almond flavour, spoon about ¼ of the mixture into a greased and lined 8-10” round cake tin.
3. Smooth the mixture in the tin and bake for 3 mins at 170c (150c fan) gas mark 4, remove and leave to cool for 3 minutes.
4. Whilst cooling, stir in ¾ of the cherry compote or jam into the remaining cake mixture.
5. Then carefully spoon the remaining ¼ onto the slightly cooled cake, place blobs of the remaining cherry mixture and swirl in, sprinkle the flaked almond on top and bake for 15-20 mins until just firm or a skewer comes out clean.
6. Leave to cool.
7. Once cooled, use a pallet knife to spread around the sides of the cake with the buttercream and press on some toasted flaked almonds.
8. Decorate the top with the fresh cherries either whole or pitted and some more cherry jam.