Heat the oven to 180C/160C fan/gas 4 and base-line and generously butter a deep 20cm loose-bottomed cake tin. Scatter over the muscovado sugar, then the flaked almonds and the cherries and set aside.
Blitz together the butter, ground almonds, golden caster sugar, flour, eggs, and vanilla extract in a food processor with a small pinch of salt until well combined.
Tip and gently spread the mix over the cherries in the tin and smooth over the top. Bake for 55 mins until golden. Leave to cool in the tin until just warm then invert onto a serving plate or board and carefully remove the cake from the tin. Peel away the paper, leave to cool completely and serve in slices on its own or with a spoonful of crème fraîche or yogurt.
