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If you are soaking the cherries in liqueur, prepare them several hours in advance. Ideally, they should be pitted whole, but you can also halve them to remove the stones.
Soak the cashew nuts in boiling water. Leave them to cool, then drain them, place them in a blender and add 190 ml of fresh water. Blend until you have a very smooth, creamy cashew milk.
Set the oven to 180°C/360°F and lightly grease the base and sides of a flan dish with margarine before sprinkling it with a little sugar.
Melt the 30 g of margarine and add this to the cashew milk together with the vanilla and almond extracts. Whisk to combine.
Sift the flour, cornflour, baking powder and salt into a large bowl. Add the ground almonds, sugar and lemon zest to the flour and whisk or stir to distribute everything.
Pour the cashew mixture into the dry ingredients, stirring as you go, then tip in the cherries and continue stirring gently until everything looks evenly combined.
Transfer the batter to the pan. Even out the distribution of the cherries if necessary.
Bake for around 35 minutes until it has risen and is a rich golden colour all over.
Leave it to sit for at least half an hour. Sprinkle with another teaspoon or two of sugar before serving.