• Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x10-inch baking tin.
• In a large bowl, cream together the butter and sugar then stir in the almond extract.
• Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter.
• Transfer ⅓ of the batter to your lined tin and swirl in half the cherry conserve. Top with another ⅓ of the cake mix and swirl the rest of the conserve into that.
• Top with the remaining batter then sprinkle the flaked almonds on top. Gently press them down to help them stick.
• Bake for around 30 minutes, until a toothpick comes out clean.
• Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.

Topping

• Mix the icing sugar and milk together to make a smooth, thick icing. To make it thinner, add more milk, or add more icing sugar to make it thicker.
• Spread the icing on top of the cake then top with glace cherries and flaked almonds.