Preheat oven to 180°C/160°C (fan forced). Grease and line a 22cm (base measurement) spring-form pan with non-stick baking paper

Using electric beaters, cream butter, sugar and vanilla in a large bowl until light and creamy. Beat in lemon rind. Gradually add egg yolks, beating well after each addition

In a clean bowl, whisk egg whites until soft peaks form. Fold into butter mixture alternately with the flour and almond meal. Using a metal spoon, gently stir through frozen cherries

Spoon mixture into prepared pan and lightly smooth top. Bake for 35-40 minutes. Cool in pan

Transfer to a serving plate, dust with icing sugar. Slice and serve with thick cream or ice-cream