100g/3½oz black cherry conserve
200g/7oz fresh cherries, stones removed, halved
1 unwaxed lemon, finely grated zest only
1 lemon, juice only
violet food colour gel
150g/5½oz plain flour
½ tsp almond extract
1 tsp almond extract
50g/1¾oz caster sugar
150g/5½oz golden caster sugar
1kg/2lb 4oz ready-made white fondant icing
100g/3½oz ground almonds
15g/½oz ground almonds
50g/1¾oz icing sugar, sifted, plus extra if the mixture is too wet and to dust
225g/8oz icing sugar, sifted
75g/2½oz unsalted butter, melted, plus extra for greasing tin
150g/5½oz unsalted butter, softened
1 free-range egg
5 free-range eggs, at room temperature
1 tbsp almond liqueur