Preheat the oven to 180C/160C Fan/Gas 4. Put 4 paper muffin cases or 6 paper cupcake cases in a muffin tin or bun tin. Put 50g softened butter, 50g caster sugar, 50g self-raising flour, 1/2 level tsp baking powder, 1 large egg and 15g ground almonds in a bowl and beat until creamy and mixed evenly. Divide between the paper cases and bake for 15 minutes for the cupcakes or 20 minutes for the muffins, or until the tops spring back when pressed lightly. Cool.
Stone 250g fresh cherries and put in a pan with 100ml cherry juice. Simmer for 5 minutes. Cool.
Cut the cakes in half and sandwich with 3tbsp Cherry Conserve. Break the cakes into pieces and put in the base of a large trifle bowl.
Mix together 2tbsp cherry brandy and 4tbsp or the cherry cooking juice. If you don't want to use brandy, replace it with more cherry juice. Drizzle over the cake. Drain the cherries and scatter evenly on top.
Put 250g mascarpone in another bowl and stir to soften. Gradually add 500g custard until evenly mixed. Spread on top of the sponge and cherries.
Whip 450ml double cream until it just holds its shape and put on top.
Put 25g flaked almonds in a dry frying pan and cook over a medium heat and toss until golden. Tip on a plate to cool.
Decorate the trifle with the flaked almonds and more fresh cherries.
Serves: 12
Ready in: 1hr 10mins
Price per serving: 59p
Per serving:
Calories - 450
Fat - 36.7g
Sat Fat - 22.1g
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