First, preheat your oven to 180C/160C fan/Gas 4. Line a 8-inch square (or similar – cake tins will do) with a crumply piece of baking paper. There’s no need to grease anything, but you can if you like.
Into a large bowl, weigh your soft butter and caster sugar. If your butter wasn’t soft, give it a quick zap (out of any metal packaging) in the microwave. Beat these together using a wooden spoon or electric mixer for at least 5 minutes, or until almost-white and fluffy.
Add your eggs, one at a time. Beat well after adding each egg, so your mixture is totally smooth. If your mix happens to curdle, don’t worry – this is fine.
Finally, fold in your ground almonds with a big spoon until completely combined. Scoop this mixture into your prepared tin and smooth out until nearly flat. Scatter over your cherries (the mix will rise up about them).
Bake in the oven for 20-25 minutes. You’ll know it’s done when it’s a golden brown colour and, when lightly pressed, it feels dry and springy to the touch. If you’re unsure, stick it with a sharp knife or skewer; if there’s any mix on it, it’s fine. You can cover up any unsightly holes with a load of icing sugar!
Can’t have gluten OR almonds? You can make this bake with any nut (and indeed, any fruit). Just place your whole nuts in a food processor and blitz until finely ground. Don’t go too far, or you’ll have nut-butter. Avoid peanuts.