- Preheat the oven to 170°C. Line the base of a 20cm round cake tin with baking parchment.
- Spoon the cherry jam over the parchment and spread evenly. Arrange the cherry halves on top, cut-side down, in a tight layer.
- Blitz the Merchant Gourmet Whole Chestnuts in a food processor until they resemble coarse crumbs. Leave a little texture rather than blending completely smooth.
- Transfer the chestnuts to a bowl and mix with the flour, olive oil and lemon zest.
- In a separate bowl, whisk the caster sugar and egg yolks for around 10 minutes until pale and ribbon-like.
- In another clean bowl, whisk the egg whites to stiff peaks, adding an extra teaspoon of sugar if needed to help stabilise them.
- Fold the chestnut mixture into the egg yolks until combined.
- Gently fold in the whisked egg whites in three additions, taking care not to knock out too much air.
- Spoon the batter over the cherries and smooth the surface.
- Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes before carefully turning out onto a wire rack.
- Serve warm or cooled with cream, custard or ice cream if liked.
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