John Whaite makes a delicious looking cherry and almond torte on Lorraine that is an ideal summer treat.

The ingredients are: 170g salted butter, at room temperature, 170g caster sugar, 3 medium eggs, 1/2 -1 teaspoon almond extract, 170g ground almonds, 1 tbsp cornflour annd About 10 glacé cherries.

For the glaze & icing finish: 50g caster sugar, 50ml water, 50ml amaretto liqueur, 2 tbsp seedless raspberry jam and Icing sugar – around 100g to around 1 to 2 teaspoons water.