Instructions

1. Dry-fry the almonds in a frying pan, set aside.
2. Preheat the oven to 160°C. Grease and line a 20 cm cake tin.
3. Grind the almonds in a food processor then transfer to a mixing bowl. Add the flour, combine.
4. Wash the cherries, stone them, then wipe the flesh dry.
5. Dice the butter, then rub into the flour-almond mixture until it resembles breadcrumbs (or use a food processor).
6. Add the sugar, stir, then mix in the milk and finally the cherries. Combine well with a spatula, but don't stir too much!
7. Transfer the batter into the cake tin - spread it out evenly. Then sprinkle the almond flakes on the top.
8. Bake for about 1 hour until golden.
9. Turn off the oven and rest the cake in the oven for 10 minutes with the door open (then the the top won't crack).
10. Turn the cake out onto a wire rack to cool completely.