Pre-heat the oven to 190°C.
Grease a 7 inch pie dish with a little olive oil (don’t use a springform tin as the batter will leak).
Add the cherries in a single layer on the bottom of the dish.
Add the yoghurt, beaten eggs, honey, almond essence and salt to a large mixing bowl. Whisk together with a balloon whisk until well combined, light and fluffy.
Fold the ground almonds into the whisked yoghurt and mix until the batter is smooth.
Pour the batter over the cherries in the pie dish and bake for 30-40 minutes until golden and firm to the touch.
Allow the cake to sit for 5 minutes before serving.
