Cherry and Almond Cake

Cherry and Almond Cake
(adapted from Odlums)
200g butter, softened
225g golden caster sugar
3 large eggs
225g plain flour
100g ground almonds
1/2 tsp almond extract
220g glacé cherries, halved

Preheat the oven to 180ºC and line a circular cake tin. Beat the butter and sugar together until smooth. Add the eggs, one at a time, adding a little bit of the flour with each egg. Stir in the remaining flour and ground almonds. Fold in the almond extract and cherries. Pour the mixture into the cake tin and bake for 30-40 minutes, or until a skewer comes out clean. Leave to cool for 10 minutes before turning out onto a wire rack to cool completely.