• 200g unsalted butter, very soft
  • 2 heaped tbsp seedless raspberry or smooth apricot jam
  • 500g cherries, pitted weight
  • 200g golden caster sugar
  • 1 orange, zested
  • 100g ground almonds
  • 150g self-raising flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 100g Greek yoghurt, plus more to serve if you like
  • few drops almond extract, optional
  • 4 large  eggs


  • STEP 1

    Heat oven to 160c/fan140c/gas3. Butter a 23cm round springform cake tin, then line the base with baking parchment. Spread most of the jam over the bottom of the tin, then add the cherries in an even layer.

  • STEP 2

    Put the butter into a mixing bowl, add the remaining ingredients, then use electric beaters to mix everything to a smooth, thick cake batter. Try not to overbeat once it’s come together.

  • STEP 3

    Spoon the batter evenly over the cherries, level the top, then put into the oven, making sure there’s a tray or similar underneath on the shelf below as the cherries can drip a little. Bake for about 1 hour, or until golden and risen and a skewer comes out clean when inserted into the middle of the cake (if not, give it another 10 minutes). Cool in the tin for at least 30 minutes, then unclip and turn upright onto a cake plate.

  • STEP 4

    Warm the remaining jam and brush it over the top of the fruit. Serve just-warm, with dollops of greek yoghurt, if you like.


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