Pre-heat over to 200°C (400° - Gas mark 6) and line a baking tin (approx. 25cm x 35cm) with greaseproof paper.
Sift together the flour, almond flour, salt, baking powder and add the zest of lemon.
Beat the eggs and sugar until light and fluffy.
Dice the butter into small cubes and fold into the mixture.
Gradually add a few spoonfuls of the flour mixture and then the milk, in small batches, until well blended in.
Pour the batter into the baking tray and scatter the cherries on top.
Bake at 200°C for the first 10mins then turn the temperature down to 170° - 180°C and bake for a further 40 - 50mins or until the top of the cake is golden and is cooked through.
Allow to cool then cut into squares and place on a cooling rack and dust with icing sugar.
