First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.
Heat oven to 180C/160C fan/gas 4 and
grease a 20cm cake tin. Beat together
the butter, eggs, caster sugar, flour,
almonds and lemon zest to a smooth
mixture. Scrape into the tin, dollop over
the compote, then bake for 25-30 mins
until well risen. Scatter over the sugar
and return to the oven for 10-15 mins
until the cake is cooked through.
from the tin and eat warm or at room
temperature with cream or custard.