This is a bonus C bake in my list of alphabetical bakes. It's is one of the simplest recipes I've found for a quick cake. Cherries taste great but you can also use apricots, peaches, feijoas, pears - any fresh or canned fruit you have on hand.

125g butter or non-dairy spread
1/2 c brown rice syrup
1 tsp vanilla extract
2 eggs
1 c almond meal
1/2 c flour (I used spelt)
At least 1 c pitted cherries (fresh, frozen or canned,and drained)

Preheat oven to 180C in line a 20cm x 20cm cake tin.

Cream butter until light and fluffy. Add rice syrup and mix until combined. Add vanilla and eggs and mix. 

Pour into tin and smooth out evenly. Place cherries on top but don't push in; the cake will rise around them.

Bake for 20-25 min, rotating the tin halfway through cooking to ensure even golden brownness. Cover with foil if it's browning too quickly.

Leave in the tin to cool, then cut.