Grease and line the base and sides of a 18cm/7 inch deep round tin. Heat oven to 180°C/160C fan/gas 4.
If the cherries are very sticky, rinse and pat dry with kitchen towel then cut each in half, put 50g of the cherries to one side and toss the remainder with a little of the flour.
In a large bowl beat the margarine or butter with the Lyle’s® Golden Syrup, sugar, eggs and almond extract until light and creamy. Sift together the flours and baking powder and stir into the mixture with the almonds and beat together until thoroughly mixed.
Stir the cherries into the cake mixture then spoon into the prepared tin and level the surface. Toss the reserved cherries with the Demerara sugar and scatter over the top of the cake, adding any remaining sugar.
Bake for 1 hour or until a skewer, when inserted, comes out clean. Leave to cool slightly on a wire rack slightly before turning out of tin to cool completely.
Recipe courtesy of Lyle's Golden Syrup®