Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch square cake tin.
Grease and line the baking tin. Mix the flour, sugar, carob, baking powder, salt and almonds. Add enough water to the cherry syrup to make one cup. Stir syrup-water and the remaining ingredients into the flour mixture. Pour into the cake tin and bake for 35 to 40 minutes or until a warm knife inserted in the middle comes out clean. Sprinkle with icing sugar if desired.
