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Method Prep:1hr › Cook:35min › Extra time:8hr › Ready in:9hr35min
For almond cream
Soak the almonds in cold water overnight and then drain and rinse with fresh water.
Place the almonds, agave sugar and 1 to 2 tablespoons of fresh water in a blender and blend to a smooth cream consistency. You may want to add a little bit more water to get you there but be careful as you want to keep this a cream. Place in fridge until you make up the cake.
For cherry jam
Put the cherries, sugar and pectin in a large pan and bring to the boil. Keep at this temperature for about 30 minutes. Then place a small plate in the freezer and once cold, put a small amount of jam on it and put in the freezer for 2 minutes; if it starts to set you are good to go.
Place your jam into sterilised jars and seal. Allow it to cool completely before using.
Mix the linseed with 3 tablespoons of cold fresh water and set aside for 10 minutes.
Place all of the pancake ingredients in a blender and mix to form a batter. This should be quite a thin batter to spread over a pan as we are making crepes with it.
Coat a 15cm non-stick frying pan with vegetable oil and heat well. Now coat the pan with a thin layer of batter and cook over a low heat. When the pancake is cooked on one side flip and cook on the other. I find the first 2 or 3 pancakes are usually a write off but then you get with the flow.
Make about 20 pancakes and set aside to cool.
Once everything has completely cooled and set you are good to start making up your cake. Start by placing a pancake on the plate and spreading a thin layer of cherry jam followed by a thin layer of almond cream and then another pancake. Keep repeating until you get to the top pancake.
Spread the remaining almond cream on top of the cake and decorate with chopped almonds. Refrigerate for a couple of hours to allow it to set before serving.