Preheat the oven to 180°C / 350°F / Gas Mark 4. Line 2 baking trays with baking parchment.
Place the almonds, flour, cherries and orange zest into a large bowl.
Place the sugar, butter and golden syrup in a medium saucepan over a low heat, then stir
in the cream. Once the sugar and butter have melted, add this to the dry ingredients and
Place walnut-sized spoonfuls of the mixture on the lined trays to form a perfect circle
and flatten them.
Bake for 12 minutes, until golden. Keep an eye on them to make sure they don’t burn.
Remove from the oven and immediately reshape the circles with a cookie cutter as necessary.
Transfer to a wire rack to cool. Repeat until all the mixture has been used up.
Turn a few used tins upside down on a tray, brush them with butter and place the hot florentines over them to create a basket shape.
When cold, fill with ice cream, chopped marshmallows and strawberries.