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Preheat the oven to 180°C (160°C fan). Line a 20 x 30 cm baking tin with baking paper.
Beat together the butter and caster sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Fold in the self-raising flour, ground almonds, and almond extract until combined.
Spread the batter evenly into the prepared tin and bake for 25–30 minutes or until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool completely, then spread the raspberry jam evenly over the top.
Mix the icing sugar with water and almond extract to make a smooth, spreadable icing. Spread over the jam layer.
Decorate with glacé cherries and flaked almonds.
Leave the icing to set before slicing into squares and serving.