Ingredients

• 1 1/4 cup + 1 tbs self raising flour
• 3/4 cup Almond flour
• 1 tsp baking powder
• 1/3 tsp salt
• 1 cup sugar
• 3 medium eggs at room temperature
• 200g unsalted softened butter
• 1 tsp vanilla essence
• 1 lemon zest (unwaxed)
• 1 cup mix of fresh cherries (halved) and dried cranberries
• 2 tbs Strawberry jam
• 1/3 cup Almond flakes

Method

In a bowl, take 1 1/4 cups self raising flour, 1/3 tsp salt and 1 tsp baking powder. Mix well and keep aside.

In a large bowl, take 1 cup sugar. Add 3 eggs. Beat well.

Add 200g softened butter and beat until well combined.

Add 1 tsp vanilla essence and zest of 1 lemon.

Add 3/4 cup Almond flour. Beat well.

Seive in the dry ingredients. Mix gently with a spatula until well combined.

Transfer half of the batter to a cake tin.

Mix 1 cup cherries and dried cranberries with 1 tbs of plain flour.

Spread this on top of the cake batter. Spread 2 tbs of Strawberry jam.

Spread the remaining batter evenly on top.

Sprinkle the Almond flakes on top.

Bake in the oven at 170°C for 35-40 minutes or skewer inserted in the middle comes out clean.

If the cake top is browning, place an aluminium foil on top.

Allow to cool down before slicing.