3 eggs, lightly beaten
200g caster sugar
100g unsalted butter, melted
125ml olive oil
125g ground almonds
100g gluten free plain flour or rice flour
1 tsp baking powder
Zest of two limes
25ml Kirsch (optional)
100g cherries, halves and stoned
15g toasted flaked almonds
In a large bowl, whisk together the eggs and sugar until light and creamy.
Whisk in the butter and oil.
Fold through the almonds, polenta, flour and baking powder.
Fold in the Kirsch and lime zest.
Pour into a greased and lined 22cm cake tin.
Top with the cherry halves and flaked almonds.