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1. Preheat the oven to 180C, gas mark 4. Lightly butter 2 x 20cm sandwich tins and line the bases with baking parchment. Using electric beaters or a freestanding mixer, beat together the butter and sugar for 3-4 mins until light and fluffy. Beat in the eggs one at a time, then the almond extract and milk.
2. Fold in the flour with a pinch of salt, then divide between the tins, smoothing over the tops. Scatter the almonds over the top of one cake. Bake for 25 mins until risen and golden. Leaver to cool in the tins for 5 mins, then transfer to a wire rack to cool completely.
3. Meanwhile, drain the cherries from the can, reserving 2 tbsp syrup (if using canned cherries). Mix the cherries, reserved syrup and the preserve in a small pan. Cook over a medium heat, stirring, for 5-7 minutes until syrupy but not too thick. (if using fresh cherries, cook with the preserves for 10 minutes for 10 minutes, until the cherries are soft). Leave to cool completely.
4. Once the cakes and cherry filling are cool, whisk the cream and icing sugar together until soft peaks form. Place the plain cake on a serving plate and spread the cherry mixture over the top, then spoon over the cream. Top with the almond sprinkled sponge and dust with icing sugar before serving.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 225 (61%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 76.3mg||23 %|
|Sodium 250.9mg||9 %|
|Potassium 60.1mg||2 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34.2g|
|Protein 3g||4 %|
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Calories per serving: 371
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