Preheat the oven to 170°C/ Gas 3. Lightly grease and line a 20cm round loose bottomed cake tin.
Wash, dry and roughly chop the glace cherries into a mix of halves and quarters. Place them into a small
bowl and add tablespoon of polenta. This helps prevent the cherries sinking when baking.
Add the butter and sugar into a large mixing bowl, and using a handheld whisk cream them together the butter until light and fluffy. Beat in the eggs one at a time. Next carefully fold in the polenta, baking powder and ground almonds with a spoon or spatula. All the ingredients should be well incorporated.
Next, stir in the almond extract, milk and the chopped glace cherries. Pour the mix into the cake tin making sure it’s evenly spread. Scatter the flaked almonds over the top.
Pop it into the oven and bake for 30 to 40 minutes until a skewer comes out clean. The cake should be well risen and golden in colour. Leave it to cool for 10 minutes before removing it from the tin.