Pre-heat your oven to gas mark 4/160℃ fan/180℃
Beat the eggs and sugar for at least five minutes until very frothy and pale.
Gently fold in the yoghurt and almond essence, and then half the dry ingredients sieved, then the remainder.
Try and lose as little of the air as possible.
Pour the batter over the cherries and bake in a preheated oven for about 20 mins, or until the top is golden and springs back to the touch.
Leave to cool and then turn out upside down onto a plate.
Serve warm or cold with a healthy dollop of natural yoghurt.