Buttery Cherry And Almond Cake

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

eggs, heavy cream, sugar, vanilla, lemon, flour , baking powder, butter, almonds, cherry

Taken from recipes-plus.com/api/v2.0/recipes/16014 (may not work)