1) Draw round a baking tin on a piece of baking parchment so that you have a circle the size of the tin. Cut a circle 3 x inches wider than your hand drawn circle and then cut from the outside to the inside circle in spokes all the way round. Use a small amount of butter to grease your baking tin and then line it with the baking parchment. Repeat for the other baking tin and trim the top edges with scissors.

2) Preheat the oven for 160˚C / 320˚F or gas mark 3.

3) For the top layer: Into a mixing bowl sieve 2 cups of flour and add 2 cups of sugar. Break an egg into another mixing bowl, add 1 cup milk, 3tbsp cooking oil and 1tbsp cinnamon and whisk with a fork. Add to the flour and sugar and blend together before whisking with a hand mixer.

4) Pour in ½ bag of Granola (or muesli) and mix well until dollops form on the spoon. Spoon or pour the mix into a lined baking tin and bake in the oven until lightly browned. When the cake is just browned on the surface check if it is cooked by dipping in a skewer. The cake is cooked when the skewer comes out clean. If not yet cooked then cover the cake with aluminium foil and put back in the oven under a low heat for up to 1 hour until it dries out. However the cake should still be moist.

5) For the bottom layer: Into another mixing bowl sieve 2 cups of flour and add 2 cups of sugar. Break an egg into another mixing bowl, add 1 cup milk, 3 tbsp cooking oil and 1tbsp cinnamon and whisk with a fork. Add to the flour and the sugar and blend together before whisking with a hand mixer.

6) Pour in ¾ tub of halved cherries and mix with a spoon. Dollop the mix into the other lined baking tin and bake in the oven at the same temperature until lightly browned. If not yet cooked after this time, cover with aluminium foil and bake for up to an hour in total.

7) When both layers are cooked, remove from the tin and peel off the baking parchment, and allow to cool. Mix in another small mixing bowl the butter and icing sugar until you have a smooth butter icing.

8) When the cake layers are completely cooled, slice across the top if rounded so that the 2 halves are completely flat. Layer the butter icing as a thin layer on top of the cherry cake. Sandwich the Granola cake on top of the cherry cake, and cover with a thick layer of butter icing on the top of this. Smooth with a cake knife and decorate the top with 10 half cherries and one cherry for the middle.

9) Slice into 10 slices and serve the rustic cherry pie with ice cream or it can be eaten on its own with a fork.

Note: if serving with ice cream, you may like to sandwich the cakes together with a thin layer of butter icing and cherry jam.