CHERRY AND ALMOND CAKE

Steps:

• Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper.
• Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
• Pour in eggs a little at a time, beating well after each addition.
• Mix in the flour one third at a time.
• Fold inthe cherries, ground almonds and almond extract until evenly mixed.
• Spoon half into the tin.
• Roll out the marzipan to a 7 1/2 inch circle.
• Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
• Level with the back of a spoon and scatter the almonds on top.
• Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
• The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
• Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
• Dust with icing sugar before serving.