A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
These ganache-rich, liqueur-soaked cherry chocolates will have friends and family swooning in delight. Equipment and preparation: you will need to soak the cherries for a week before making the chocolates and a chocolate thermometer will help when tempering the chocolate.