Ingredients

250g local unsalted butter, softened, plus extra for greasing
200g glacé cherries, chopped
250g Coop self raising flour
75g ground almonds
250g caster sugar
2 tsp almond extract
5 local eggs, lightly beaten
150g Coop fat free Greek style yogurt
300g icing sugar
Juice of 1 lemon
1 tsp red food colouring

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Grease a 20cm x 30cm cake tin and line with greaseproof paper

3. Toss the cherries with 1 tbsp of the flour and set aside

4. Mix the rest of the flour with the almonds

5. In a separate bowl, beat the butter, caster sugar and almond extract until light and fluffy

6. Beat in the egg, a little at a time, and then the yogurt until just combined

7. Gradually fold in the flour and ground almonds, then stir in the cherries

8. Spoon the batter into the tin and spread to the edges

9. Bake for 30-35 mins, until golden and a skewer inserted into the middle comes out clean

10. Cool in the tin for 10 mins, then cool completely on a wire rack

11. Meanwhile, sieve the icing sugar into a bowl, add the lemon juice and beat until smooth

12. Put 3 tbsp of the icing in a separate bowl and stir in the colouring

13. Spread the white icing over the cake, then spoon dots of the red icing on top

14. Gently drag a cocktail stick or skewer through the dots to create a marble effect, then cut into 15 squares