Anton du Beke's 'cha cha' cherry bakewell cake

If you’re in the mood for some Bank Holiday baking, Anton has the perfect recipe for you. He’s showing you how to score a 10 in the kitchen this weekend, with his 'cha cha’ cherry bakewell cake.

'Cha cha' cherry bakewell cake

Serves: 8

Ingredients

For the cake

150g butter, softened

150g caster sugar

150g self-raising flour

150g ground almonds

2 large eggs

1tsp almond extract

3 tablespoons black cherry jam

200g fresh cherries, pitted and halved and soaked in a splash of Amaretto

100g flaked almonds

For the icing

100g icing sugar

Juice ½ lemon

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Base line a 23 cm (8½-9½in) spring clip cake tin with baking parchment.

Using a food processor or an electric whisk, beat the butter, sugar, flour, ground almonds, eggs and almond extract together.

Spoon half of the batter into the lined cake tin and smooth it over.

Dot the jam, half a teaspoon at a time all over the batter and scatter over the fresh cherries.

Drop spoonfuls of the remaining batter over the fruit to cover it, if it’s a bit messy, don’t worry as the batter will spread as it cooks.

Scatter the flaked almonds over the top and bake for 45-50 minutes until well-risen and golden brown. Leave to stand for 5 minutes in the tin then remove by running a knife around, unclip and slide the cake onto a wire rack.

To make the icing, sift the icing sugar into a large bowl. Add the lemon juice and stir until smooth and thick. Drizzle over the cooked cake and stand for 30 minutes before serving.