Preheat the oven to 350°F (175°C).

Grease or line a large loaf pan.

De-stem and pit the cherries. Slice each cherry in half and place them all in a bowl.

Sprinkle the cherries with 1 tablespoon flour and stir lightly to coat. Set aside.

Mix the ground almonds, 1¾ cups flour and baking powder together in a medium bowl. Set aside.

Cream the butter and sugar in an electric mixer.

Beat the eggs into the creamed mixture, one at a time.

Beat in the almond extract.

Add the ground almond and flour mixture and beat on low speed until it is full incorporated.

Add the milk with the mixer still on low speed and then beat the mixture on medium speed for a minute or two.

Gently fold in the flour coated cherries with a wooden spoon.

Transfer the batter to the baking pan.

Sprinkle with the toasted almonds.

Bake for 45 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Cool in the pan for 20 minutes, before carefully removing to a wire rack to cool completely before slicing.