1 With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 4-inch (23 X 10 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.

2 In a bowl, combine the ground almonds, flour, baking powder and salt.

3 In another bowl, cream the butter, sugar and almond extract with an electric mixer. Add the eggs one at a time and mix until smooth. With the machine running on low speed, stir in the dry ingredients alternating with the yogurt. Using a spatula, gently fold in the cherries. Spread the batter out in the prepared pan and sprinkle with the almonds.

4 Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould the cake and sprinkle with icing sugar.

CHEF’S SECRET

The almond extract can be replaced with 4 tsp (20 ml) almond liqueur.