Instructions

1. Preheat the oven to 180°C. Line a medium loaf tin with paper.
2. Stone the cherries, you should get about a cupful.
3. Beat together the soft spread and the sugar/stevia until pale and creamy.
4. Beat in the vanilla then the eggs, one by one. Add the yogurt and combine.
5. Finally stir in the flour and baking powder.
6. Transfer half of the smooth batter into the prepared loaf pan. Arrange the stoned cherries on top, then cover them evenly with the remaining batter.
7. Scatter some almond flakes or brown sugar on top (or decorate it with extra cherries if preferred), then put the tin in the middle of the oven.
8. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
9. Rest the cake in the pan for about 15 minutes, then move it to a wire-rack to cool completely.
10. You can drizzle the cake with a glaze or dust some icing sugar on the top.