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There's never been a better reason to eat cake - July is when British cherries are at their best, and with many UK cherry orchards disappearing, it's an added reason to show your support.

So whether you're celebrating National Cherry Day or not, try this delicious summery recipe from Splenda, which has 10% the calories of sugar so it won't disrupt any bikini plans you had either.

Serves 8

Ingredients
250g unsalted butter, softened, plus extra for greasing
350g fresh cherries
8 tbsp Splenda granulated sweetener
5 eggs, separated
1 tsp almond extract
150g ground almonds
100g self-raising flour

Method
Preheat the oven to 180C/350F/Gas mark 4. Grease and line the base and sides of a 20cm loose-base cake tin or springform tin. Grease the paper. Halve and stone the cherries.

Using a hand-held electric whisk, whisk together the butter and all but two tablespoons of the sweetener until pale, creamy and very soft. Whisk in the egg yolks, almond extract, ground almonds, flour and 1 tablespoon warm water.

Whisk the egg whites in a thoroughly clean bowl until they form soft peaks, then whisk in the remaining sweetener. Using a large metal spoon, gently fold a quarter of the egg whites into the almond mixture. Gently fold in the remainder with half the cherries.

Turn the mixture into the tin and spread it out in an even layer. Scatter the remaining cherries on top. Bake for about 50 minutes until the cake is risen and firm to the touch. Test by piercing the centre of the cake with a skewer – it should come out fairly clean.

Leave to cool in the tin then transfer to a serving plate. The cake can be stored for a couple of days without drying out.