Grease a 23cm loose bottom cake tin and then dust with flour. Cut a parchment paper disc for the base. Preheat the oven to 175Cfan/gas 4
Crumble
Mix the butter, flour, ground almond, sugar and vanilla sugar by hand or in a mixer until it resembles breadcrumbs. Reserve 130g of the crumble and set to one side.
Cake Mix
Combine the egg and sour cream. Stir the baking powder and bicarbonate of soda into the rest of the crumble and then add the sour cream mixture, mix well and then spread it carefully in the tin. Spread the cake mix so that it goes up on the sides a little and resembles a crater. Add half of the lemon curd in little spoonfuls on the cake base.
Filling
Mix together with a balloon whisk the cream cheese, egg, egg yolk, sugar and lemon zest and then pour carefully onto of the cake mixture.
Pitt the cherries with cherry pitter or just use your fingers to tear them apart and then remove the stone. Add the pitted cherries and then add the rest of the lemon curd. Combine the almond slivers with the reserved crumble and then sprinkle on the cake.
Bake for approximately 55-60 minutes. Should the cake become too dark cover with foil for the last 10 minutes. When it's ready it will still wobble when you give the tin a shake. The centre will set as it cools. Cool in the tin for 30-45 minutes before removing.
Serve with fresh cherries and a dusting of icing sugar.
Notes
*This recipe works equally well using gluten free flour.