Cherry Layer Cake with Blackberry Filling and Cherry Frosting

Heat the oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans and dust them with flour.

Whisk the flour, baking powder, baking soda and salt in a bowl. In a larger bowl, beat the butter and sugar for 3 to 4 minutes until pale and fluffy, then beat in the eggs one by one, followed by the vanilla and almond extracts.

Add the flour mixture in three parts, alternating with the buttermilk in two parts, and mix on low just until no dry streaks remain. Fold in the cherry puree.

Spread the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack to cool fully.

For the filling, cook the blackberries, sugar and lemon juice in a small saucepan over medium heat until the berries collapse, about 5 minutes. Stir in the cornstarch mixture and simmer for 2 to 3 minutes until thick and glossy. Let it cool completely.

For the frosting, beat the butter until creamy, then add the powdered sugar a little at a time, alternating with the cherry puree. Beat in the vanilla and salt until smooth.

Place one cake layer on a plate, spread with half the blackberry filling and repeat with the second layer. Add the top layer, then cover the top and sides with frosting.

Decorate with the cherries and blackberries just before serving.