Layered cake filled with cherries and whipped cream

1. Preheat oven to 200 degrees Celsius. Line 22x20cm cake tin and butter well

2. Put egg yolks in food processor with sugar and beat well until light and fluffy

3. Put egg whites in large bowl and whisk to soft peaks. Add white mixture to yolk mixture. Fold in flour and rind; spoon mixture into the tin and bake 15min. Leave to cool for 5 min and turn onto wire rack to cool further.

4. Syrup:
Place 50g castor sugar in pot with 20ml syrup and caramelize. Shake pan a little then add remaining sugar and syrup. Simmer until sugar has dissolved, then add brandy

5. Place cake back in tin and pour over the hot syrup. Cut cake into scallops with spoon and layer half into bottom of serving bowl with almonds, cherries and cream. Continue to layer until all of the ingredients have been used.

6. Refrigerate before serving