This little number looks easy. All I need is cherries and almonds. Seems to be a lot of cherry and almond recipes in this cookbook. I have taken up watching not only master chef, but the Great Australian Bake-off and the Great Kiwi Bake-off. Lots of cooking shows. Not complaining, for me its my sport, fun competition that’s interesting and informative. (because I don’t DO sport, unless its the Olympics of course) The Great Aussi Bake off were making quiches and I didn’t know that you were supposed to blind bake first or that a quiche is cooked to the point of having a wobble! Who knew? I was baking a quiche at the time, so I will give you my recipe for that sometime soon. It’s a good one, you don’t have to blind bake it first and the pastry is quick and easy. I whipped up this cake with 
preserved cherries and glazed cherries. It was interesting in that all the ingredients went into the bowl all at once (for a change) and were beaten with a hand held mixer, self-raising flour, eggs, softened butter, sugar and almond meal to form a soft dough. 
Then I folded in the grated lemon zest and cherries. I poured the mixture into a bundt tin, or savarin mould (had to google that one, though luckily I did
have something similar 🙂
I iced it with lemon icing, made with 
just icing sugar and lemon juice which I drizzled over
the cooled cake, then decorated with almonds and cherries. I have to say, it seemed like quite a plain cake
until my husband and daughter kept complimenting me on the cake and saying how they couldn’t stop eating it. 
Well that’s good news. Pleased to be of service.
