This is a simple tray-bake using seasonal English cherries. It is kept very moist by using mild olive oil or vegetable oil in place of butter and with the addition of ground almonds.

Any stone fruit would be suitable, too — Victoria plums or apricots perhaps, stones removed, sliced in half and scattered over the batter.

Ingredients:
225g caster sugar
4 large, free range eggs
240ml mild, light olive oil or vegetable oil
1 tsp almond extract/essence
Zest of an orange or lemon
200g self-raising flour
1 tsp baking powder
40g ground almonds
250g or a punnet of fresh cherries, pitted, sliced in half
Icing sugar to dust and serve

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English cherry almond tray-bake

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