This is almond-based cake is studded with cherries and chocolate. Use tinned or frozen, defrosted cherries.  It also freezes well, and can be baked as cupcakes, which will only need 20 minutes baking time.

Method

• Preheat the oven to160C.
• Line and grease a large loaf tin.
• Toss the cherries in 1 tablespoon of matzah meal, then set aside.
• Whisk the butter/ non dairy margarine and sugar in a mixer and cream together until light and fluffy.  Add the eggs one at time beating well between each addition.
• Fold in the remaining matzah meal, baking powder, ground almonds, milk, almond extract and chocolate. Finally, carefully fold in the cherries then spoon the mixture into the prepared baking tin.
• Bake for 1 hour or until a skewer inserted into the middle comes out clean.
• When the cake is cool transfer to a rack.
• Melt the topping chocolate in a double-boiler or the microwave, then drizzle over the cooled cake.
• Scatter with almonds and leave to set before serving.