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Rub the flour and butter together until the mixture resembles breadcrumbs, then add enough cold water to bring it together into a dough.
Roll out to line a baking tin, chill for 30 minutes, then blind bake until lightly golden.
Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, then mix in the ground almonds, flour, baking powder and almond extract.
Spread the cherry preserve over the baked pastry base, then carefully spread the sponge mixture over the top.
Bake until the sponge is golden and a skewer comes out clean.
Leave to cool completely.
Mix the icing sugar with the lemon juice and a little water to make a thick icing, then spread over the cake.
Finish with the glacé cherries and toasted flaked almonds, then leave the icing to set before slicing.