Buttery Cherry And Almond Cake - cooking recipe

Ingredients

4 None medium eggs
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
1/2 None lemon, zested
2 cups all-purpose flour + 2 tbsp
1 heaping tsp baking powder
8 tbsp butter, plus extra to grease
1 cup almonds, chopped
1 tsp cherry jam

Preparation

Preheat the oven to 400\u00b0F. Grease a 13 x 15 inch cake pan with butter. Whisk the eggs, cream, 1/2 cup sugar, vanilla extract, lemon zest and a pinch salt together, until creamy. Fold in the flour and baking powder. Pour the mixture into the cake pan and bake for 10-12 mins.
Meanwhile, make the almond paste. Melt the butter in a saucepan, stir in the remaining sugar and almonds and bring to a boil. Remove from the heat.
Spread the jam and 1 tsp almond paste over the surface of the cake. Return it to the oven and bake for another 18-20 mins. Leave the cake to cool before serving.