There's still time to make cake to celebrate - almond flavour of course.
Ingredients:
100g self raising flour
100g caster sugar
50ml vegetable oil (rapeseed)
1/2 tsp bicarbonate of soda
1 tsp cider vinegar
1tsp almond essence
100ml soya milk (I used unsweetened)
50g dried morello cherries (These were all the cherries I had; cherries were sparse, but present. If you only have glace cherries, you could use them if you wish. The good thing about the dried cherries was that they become moistened by the wet mixture. Plus, they taste quite like cherries. Fresh / tinned cherries would wet the mixture too much, I should think.)
flaked almonds to sprinkle on top.
Method:
Mix together everything but the flaked almonds. Put the batter in a greased and floured tin. Sprinkle the flaked almonds on top and bake in an oven heated to gas mk 4 / 180 C for half an hour or until golden brown and with almonds lightly toasted.
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