Cherry & Almond Pancake Cake

For the almond cream:
1. In a medium sized bowl soak the almonds (cover them with cold water) overnight and then drain and rinse with fresh water.

2. Place the almonds, agave sugar and tablespoon 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 the cherry jam:
3. Put the cherries, sugar and pectin in a large pan and bring to a boil. Reduce heat to a simmer. Keep at this temperature for about 30 minutes. Then place a small plate in the freezer and once cool put a small amount of jam on it and put it in the freezer for 2 minutes, If it starts to set you are good to go.

4. Place jam into a container (or if you want to can it, use standard canning practices). Allow it to cool completely before using.

For the pancakes:
5. In a small bowl mix the flax seed with the cold fresh water and set aside for 10 minutes.

6. Place the whole meal flour, almond meal, salt, milk and flax seed mixture in a blender and mix to form a batter. This should be quite a thin batter to spread over a pan. This is perfect, as we are making crepes with it.

7. Coat a 6″/15cm non-stick frying pan with vegetable oil and heat well over medium heat. Now coat the pan with a thin layer of batter (tilt the pan to allow the batter to spread over the entire pan) and cook over a low heat. When the pancake is golden brown 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. Remove the cooked crepe to a plate and repeat making the rest.

8. Recipe makes about 20 pancakes.

To assemble:
9. Once everything has completely cooled, you are good to start making up your cake.

10. Start by placing a pancake on a platter and spreading a thin layer of cherry jam followed by a thin layer of almond cream on top. Then add another pancake. Keep repeating this process until you get to the top pancake.

11. 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.