Preheat the oven to 160 Degrees C (fan-assisted) and line a 2lb loaf tin.

Chop most of the cherries into small pieces (chop each cherry into around 8 pieces) but keep 5 separate and chop these in half.

Rinse all of the cherries in cold water, and tap dry, keeping the larger pieces separate.

Place the smaller pieces in a small bowl and toss in a tablespoon or two of flour.

Whisk together the margarine and sugar.

Add the eggs one at a time, whisking before adding the next.

Add the almond extra with the last egg.

Tip in the flour and whisk until smooth.

Carefully fold through the smaller pieces of cherry.

Tip into the loaf tin and spread the top evenly.

Carefully place on the larger pieces of cherry.

Bake for 45-50 minutes, until the top is golden brown, and a skewer comes out clean.

Leave in the tin to cool completely.

Scatter a handful of flaked almonds onto a baking tray, and bake in the oven (160 degrees C, fan-assisted) for a few minutes.

Remove from the oven and leave on the tray to cool.

Mix the icing sugar, almond extract, and milk in a small bowl until smooth. Add more icing sugar, or milk, if needed to get a smooth, drizzlable texture.

Use a spoon or piping bag to drizzle onto the cooled cake and sprinkle on the toasted almonds.