Melt the butter in a saucepan. Set aside to cool at room temperature.
Wash and pit the cherries. Cut 12 cherries in half and set aside to be placed on top of the cake during baking. Heavy fruits like cherries tend to sink to the bottom of the pan while baking. In order to eliminate this problem, I save some cherries aside to add halfway through the baking time to make them float on top of the cake.
Cut the rest of the cherries into quarters for the cake batter.
In a separate bowl whisk together the flour, ground almonds or walnuts and baking powder.
?eat the eggs and sugar until light colored.
Add vanilla, butter and milk one by one until incorporated.
Add gradually the flour mixture. Finally add the quartered cherries.
Put the batter into a greased pan and smooth the top with a spatula.
Bake in 175° C pre-heated oven for 15 minutes then remove from oven. Arrange the remaining 12 – 14 cherries on the top of the cake.
Return the cake to the oven immediately and bake for a further 15-20 minutes or a toothpick inserted into the cake portion comes out clean.
If the cake over browns, cover with a piece of aluminum foil.
Serve warm or at room temperature preferably with a scoop of ice cream.