Ingredients
For the Cake
325g Unsalted Butter – room temperature
325g Caster Sugar
5 Large Eggs
225g Self Raising Flour
100g Ground Almonds
1.5 teaspoons Baking Powder
100ml Milk (I used semi-skimmed)
2 teaspoons Almond Extract (Optional)
For the Icing and Decoration
200g Jam (I used seedless raspberry jam)
500g Icing Sugar
100ml Water – add a little at a time
Pink Food Colouring (Optional – I used ProGel)
Glacé Cherries
Method
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