Cherry Tea Cake

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan. Line with waxed paper. Butter the paper.

Sift the flour, baking powder, and salt into a large bowl. Beat the butter, sugar, almond extract, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the egg yolks, one at a time, until just blended after each addition.

With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. With mixer at high speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold the beaten whites into the batter.

Spoon the batter into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a rack. Carefully remove the paper and leave to cool completely.

Split the cake horizontally. Place one cake layer on a serving plate and spread with the cherry preserves. Cover with half the buttercream. Top with the remaining layer and spread with the remaining buttercream. Cut the cherries in half and press them into the top of the cake.