Instructions

1. Preheat the oven to 180°C. Grease and line a 20cm cake tin.
2. Cut each cherry into 4 wedges, then mix with the ground almonds and 1 tablespoon of flour.
3. Sieve the rest of the flour, together with the baking powder, into another bowl.
4. Using a whisk (electric if you've got one) beat the butter & sugar until light & creamy, then add the eggs one-by-one whilst continuing to whisk.
5. When a smooth batter is formed, gently fold in the cherry mixture together with the lemon zest and juice.
6. Transfer the batter into the cake tin and spread it out evenly.
7. Roughly crush the sugar cubes, then sprinkle on top of the cake.
8. Bake for about an hour until golden. It's ready when the cake comes away from the edge of the tin.
9. Turn off the oven, open the door and let the cake gently cool down for 15 minutes so the top won't crack.
10. Remove the tin from the oven, let the cake rest in the tin for a further 10-15 minutes, then transfer it to a wire rack.