Pre heat the oven to 180 C / Gas 4 and grease and line a 2 lb loaf tin.
For the cake, add the butter, sugar, eggs, almond extract, flour and ground almonds into a bowl and beat together to form a smooth, thick batter. You can use an electric mixer for this to make life easier, but it can be done by hand using a wooden spoon it will just take a bit longer.
Pour the batter into the loaf tin and pop into the oven for 20 minutes to start cooking while you make the crumble topping.
For the topping, melt your butter in a saucepan. Add the sugar, flour and flaked almonds to the pan. Mix with a spoon until the mixture becomes a crumble and is quite firm.
Once the cake has been baking for 20 minutes, sprinkle the crumble topping all over the top of the half baked cake, and pop the whole thing back into the oven for a further 10 minutes or until the cake is firm and cooked through.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, mix the icing sugar and boiling water with a spoon until you have a smooth, thick icing.
Drizzle the icing over the cake and finish with some fresh cherries on top.