Almond Cherry Jam Layer Cake

1. Preheat and Prep

Preheat oven to 180°C (160°C fan/gas mark 4). Ready a shelf in the middle. Grease and line two 20cm round sandwich tins with baking paper.

2. Cake Batter

In a large bowl, use electric beaters to beat the butter, golden caster sugar, ground almonds, self-raising flour, baking powder, almond extract, eggs, and a pinch of salt until the mixture is smooth. Divide the batter evenly between the prepared tins, smoothing the tops.

3. Baking

Bake for 30 minutes or until cakes are golden and spring back when touched. Avoid opening the oven door before 25 minutes have passed. Once baked, cool the sponges in the tins for a few minutes before transferring them to a wire rack to cool completely. Ensure one cake is top-side-up for icing.

4. Jam Layer

Place one sponge on a serving plate with the smooth side down. Spread the morello cherry conserve evenly over the surface.

5. Sandwich Cakes

Place the second sponge on top, smooth side up, to create the sandwich.

6. Icing

Sift icing sugar into a bowl. Add water or lemon juice to achieve a smooth, thick consistency. Spread the icing over the top cake layer, allowing it to dribble naturally over the sides.

7. Garnish

Sprinkle toasted flaked almonds over the icing. Allow setting for a few minutes before slicing.