Method

• 1.
  Preheat the oven to 180°C. Grease a 24cm x 30cm baking pan or baking dish.
• 2.
  Drain the cherries, reserving the juice and pat dry with paper towel.
• 3.
  Beat butter and 1 1/4 cups (275g) caster sugar using electric beaters for 5 minutes or until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract. Sift flour and baking powder into a large bowl. Mix in almond meal and a pinch of salt, and make a well in the centre. Fold in the butter mixture until smooth. Spoon batter into pan and spread evenly into edges using the back of a spoon. Arrange the cherries on top. Scatter with hazelnuts, almonds and 1 tbs caster sugar and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes.

• 4.
  Meanwhile, place the remaining 1/3 cup (75g) caster sugar and reserved cherry juice in a pan over medium-low heat. Bring to a simmer and cook for 15 minutes or until reduced.
• 5.
  Dust torte with icing sugar, then serve with cherry syrup and cream.