A simple but delicious cake recipe:
Butter a cake springform pan. Preheat the oven to 175-200 °C.
Cream the butter with the sugar. Fold in the egg and the lemon zest. Sift the flour with the baking powder and stir a few spoonfuls of the flour mixture into the butter mixture. Pour the rest of the flour over it and quickly make crumbs with your fingertips.
Fill half of the dough into the tart springform pan, press lightly into the pan and spread the jam on top. (Note R.Schnapka: if using cherries from a jar, you can thicken some of the juice with a tiny bit of cornstarch, then you will have a juicier filling than if you just put the cherries on the bottom).
Mix the rest of the dough with the almond kernels and crumble over the jam and cherries respectively. Bake the cake on the second rack from the bottom for 50 minutes, then let it cool on a cooling rack and sprinkle with the powdered sugar.
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