150g castor sugar
1/2 lemon grated rind
200g ground almonds
1 tspn baking powder
1 can cherries in syrup
Beat eggs until thick and frothy. Gradually add the sugar lemon rind. Continue beating for 2 mins. Combine ground almonds and baking powder. Gradually sift half over egg mixture and incorporated at low speed. When smooth incorporate the remaining almond mixture in the same way. Transfer half of almond mixture to a greased and lined cake tin.
Drain the cherries. Mix half can of cherries to the egg mixture, cover with the remaining almond mixture. Then add the remaining cherries. Bake in oven for 1 hour.
Use up the balance cherry syrup to make jelly. Boil the syrup with sugar and add in 2 leaves of gelatine. Pour in the mould to set.