Brandy Snap Cherry Cake

• Pre heat the oven to 200C, Gas 6.
• Brush the inside of the tin with melted butter and dust with a little flour, tip out the excess.
• Whip the eggs and caster sugar at a medium speed until very thick and glossy.
• The mixture will hold its own weight when the whisk is lifted out of the mixture.
• Fold in the sieved flour carefully, then finally the butter.
• Pour into the prepared tin, place in the oven and cook for 15-18 minutes or until well risen and golden.
• Remove from the oven and cool, then remove from the tin.
• Make 10 brandy snaps. See recipe below, then reserve.
• Slice the sponge into 3 even slices.
• Spread two evenly with jam and top with thick cream.
• Place one on the top of the other, then add the last layer, press down lightly.
• Coat the outside of the cake with whipped cream and coat in the nibbed almonds.
• Pipe a large rosette of cream in the centre of the cake.
• Then fill each brandy snap and place in a wheel design on top of the cake, the points touching in the centre.
• Place a fresh cherry in the end of each brandy snap, then a few extra cherries in the centre of the cake.
• Dust well with icing sugar and serve.

For the Brandy Snaps

• Slightly cream together the sugar and butter.
• Add the flour, syrup and mix to a firm paste.
• Roll into a long sausage the thickness of 10p piece, then wrap too tightly in cling film, making sure to wrap the cling film inside the roll.
• Chill well overnight is best.
• Preheat the oven to 180C, Gas 4.
• Lightly grease a baking tray.
• Remove the cling film from the sausage, cut 1/2 cm slices, lay on the baking tray, and leave at least double the distance from the next slice.
• Bake in the preheated oven until well spread and golden, about 10-12 minutes.
• Remove from the oven and leave to cool slightly, then wrap around the moulds and leave to cool in a cone shape.
• Slide of and store in an airtight container.