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pre heat oven to 160/140/Gas 3 and line a 20cm/8 inch round loose bottom cake tin. You can rinse the cherries first - this makes them lighter and reduces the risk of them sinking.
Beat the sugar and softened butter together and once done, one at a time, beat in the eggs
Add the almond extract and then fold in the flour, baking powder and ground almonds, a little at first then, gradually, the rest.
Gently stir in the cherries and milk. Then turn the mixture into a lined 8 inch / 20cm round loose bottom cake tin. Sprinkle the polenta on top.
Bake in a pre heated oven at 160/140/Gas 3 for about 75 minutes. Cool in the tin. Eat.
Don't worry if the cherries all sink - this often happens even if you wash the cherries
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