preheat oven to 400 degrees (200 C)

butter the bottom and sides of a 9 inch springform pan , and line the bottom of the pan with a circle of parchment paper

melt butter and set aside to cool

rinse, and pit cherries, then split in half and allow the excess juice to drain off.

In a bowl, mix together the flour, ground almonds, salt, and baking powder,set aside

In the bowl of your mixer, beat the eggs and sugar for about 5 minutes at high speed until thick and pale yellow

add in the vanilla extract and vanilla powder, mix well

Pour the butter and milk down the side of the mixing bowl, and using a rubber spatula or whisk fold in the melted butter and milk into the egg mixture gently to avoid deflating the eggs.

Add the flour in 3 steps, folding it into the mixture each time

add cherries to the mix and gently fold them in (if you add too much of the juice the cake will change color)

Pour the batter into your prepared springform pan and even out the batter using an offset spatula.

Place on center rack of oven and bake for 30-35 minutes until golden brown, and a toothpick inserted in the center comes out clean.

allow to cool on cooling rack for 15 minutes then remove sides of springform pan

let completely cool before removing bottom of pan and parchment paper.

Dust with confectioners sugar and serve

or serve with whipped cream and additional sliced cherries