How to cook
To measure I use a cup with a capacity of 8.5 fl oz (250 ml).
The products are for a tray with a diameter of 12″ (30 cm).
I washed the cherries and with the help of a hairpin I removed the pits, then I cut the bigger ones in two. You can cut them in half and then remove the pit.
Add the eggs, sugar and vanilla in a bowl and mix with a mixer, until a fluffy mixture is obtained, or for about 2 minutes.
Add the oil in a thin stream, while stirring constantly and then the yoghurt with the well activated soda.
Now without a mixer, I added the sifted flour and mixed, until a smooth and not too thick mixture was obtained. You should not add too much flour, because the pastry will become harder.
It's better to add less flour than more to make sure the cherry cake turns out soft.
I preheated the oven to 320°F (160°C). I covered the baking pan with baking paper, which I cut to the same diameter and greased it with butter, as well as its walls. I poured the dough and arranged the fruit on it, by pressing them, in order to sink to the middle.
Bake for about 30 minutes or until it is fully baked. I sprinkled the fruit cake with powdered sugar and cut it while it was warm. There was no time to wait for it to cool down.
I recommend the plain cherry and almond cake to be baked even in a larger baking pan, because it will not be too thick and there will be a good balance between the dough and the fruit.