Upside-down cherry cake

Method

1. Heat 50g of the sugar with 3 tbsp water in a large frying pan
2. When the sugar has dissolved, add the cherries and half tsp each of the extracts
3. Bring to the boil and simmer for 3-4 mins, stirring occasionally, until the cherries are soft but still hold their shape
4. Tip into a sieve over a bowl to strain
5. Return the liquid to the pan and bubble for 2-3 mins, until syrupy
6. Leave to cool
7. Preheat the oven to 180°C/fan 160°C/Gas 4
8. Grease a 23cm springform cake tin and line with greaseproof paper
9. Beat the butter and remaining sugar together until pale and fluffy
10. Whisk in 3 of the eggs one at a time, beating well after each addition
11. Add half the ground almonds, 1 tbsp of the flour, the baking powder and the remaining extracts along with the last egg
12. Finally, fold in the remaining almonds and flour
13. Spread the cherries across the base of the tin and drizzle with 1 tbsp of the syrup
14. Spoon the cake mixture on top and level off
15. Bake in the oven for about an hour, until risen, golden and a skewer inserted into the middle comes out clean
16. Cool in the tin for at least 30 mins, then invert onto a plate
17. Drizzle with the remaining syrup, top with the toasted nuts, then serve with the crème fraîche