Chetna Makan’s cherry, almond and honey upside-down cake

Method

1. Heat the oven to 160°C fan/gas 4. Grease the cake tin and line the base with compostable baking paper. Put the cherries, cut-sides down, in the prepared tin. Sprinkle about a third of the flaked almonds in between the cherries.
2. Put all the remaining ingredients for the cake, except for the remaining flaked almonds, into a bowl. Whisk with an electric mixer for 2 minutes until creamy and fluffy (you could also use a stand mixer fitted with a paddle attachment). Fold in the rest of the flaked almonds by hand, then pour the batter into the prepared tin. Bake for 40-45 minutes or until a skewer pushed into the centre comes out clean.
3. Let the cake sit in the tin for 5 minutes, then turn it out onto a plate (so the base is on the top) and carefully peel off the baking paper. Warm the 2-3 tbsp honey until it’s runny and spreadable, then brush it over the cherries. Slice and serve.
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