Instructions

1. Stone the cherries and put them on a paper towel to soak up the excess moisture. Meanwhile, preheat the oven to 190 ° C.
2. Beat the butter with sugar, then mix in the eggs. When it is light and fluffy, add the almond milk, flour, ground almond, salt, baking powder and cinnamon. Combine gently until you get a creamy batter.
3. Pour the batter into a baking tray lined with parchment paper and scatter the cherries on top evenly. Push them into the batter slightly.
4. Bake in the middle of the oven for approx. 30 minutes, until golden brown. Test it with a skewer by inserting it in the centre - if it comes out clean, the cake is done, if not, bake a bit longer.
5. Let the cake cool in the tray for 5-10 minutes, then transfer it to a wire rack.
6. Let it cool completely, before slicing it into squares. Dust the squares with icing sugar just before serving.