Swiss Fruit Cake

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" cake tin and line the base with non-stick baking paper.

Whisk the eggs and sugar with an electric whisk until thick and mousse-like - about 7 minutes.

Sift in half the flour and gently fold in until incorporated. Fold in the remaining flour and vanilla.

Whisk the melted butter and fold into the mixture until well blended.

Pour into the tin and bake for about 40 minutes until risen and golden and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin.

For the japonais base: reduce the oven temperature to 160°C (140° fan) 325°F gas 3. Mark a 23cm diameter circle on non-stick baking paper. Place the paper on a baking tray.

Whisk the egg whites until firmly peaking. Gradually whisk in the sugar and whisk until stiff.

Fold in the hazelnuts and flour until incorporated.

Spread or pipe the mixture onto the marked circle. Bake for 15 minutes until firm. Cool on the paper for 1 minute, then remove from the paper and allow to cool.

For the syrup: bring the water to a boil in a pan. Whisking continuously, add the sugar in a steady stream and continue whisking until all the sugar has dissolved. As soon as the sugar has dissolved, remove from the heat.

Set aside to cool completely then stir in the kirsch.

For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth. Beat in the vanilla.

To assemble: Spread about 1/3 of the buttercream onto the japonais base.

Slice the cake horizontally through the middle. Carefully press one half on top of the buttercream and spoon over half the kirsch syrup. Allow to soak in, then spread with the jam.

Place the remaining cake on top and spoon over the remaining kirsch syrup. Allow to soak in.

Spread the remaining buttercream over the sides of the cake. Press the flaked almonds on the side of the cake.