Preheat the oven to 170°C/338°F.
Line a 30 cm non-stick springform cake tin with baking paper. Brush the baking paper with melted butter on the top and sprinkle a little bit of flour. That will prevent the cake from sticking to the paper and will keep its shape better.
Wash the cherries well, then tap them dry with kitchen paper. Remove the pips from the cherries and cut them into quarters. Whole cherries can also be used. Place the cherries inside a medium-sized bowl. Sprinkle the cherries with cornflour and stir to coat them lightly. Leave the bowl with the cherries on the side for later when you need them.
Sieve the flour and the baking powder through a flour sifter into a bowl.
Place the soft butter in a mixing bowl. Add sugar and vanilla and whisk the mixture with a hand mixer until the sugar is dissolved and the mixture turns into a soft cream.
Add the eggs, one by one. Whisk each egg into the mixture with your hand mixer before adding the next egg. The desired texture is light and fluffy.
Take a spatula. Add a small amount of flour and milk to the mixture in your mixing bowl. Start mixing the batter with the spatula with scraping movements from the bottom of the bowl to the top, to allow air in. Continue to add small quantities of flour and milk, while stirring the batter continuously in that manner until you have used all the flour and milk.
Add the cherries to the batter. Stir carefully with the spatula to distribute the fruit pieces evenly into the batter.
Pour your batter into the cake tin carefully. Smooth it with the spatula on the top. Arrange more cherries on top of the batter. Press them with the tip of your finger to sink just a few millimetres into the batter. You can also reserve some cherries and arrange them over the cake halfway through the baking to make sure there are cherries left on the top of your cake, otherwise, they may sink if your batter is not thick enough. At that point, you can also sprinkle sliced blanched almonds over your cake to make it even more appealing.
Bake the cake in the middle of the preheated oven for 50 minutes. Check if the cake is cooked with a wooden skewer and leave it for a little longer in the oven to bake if needed.
Remove the cake from the tin carefully. Place the hot cake on a cooling grid and leave it to cool down completely.
Sieve a little bit of glazing sugar on the top and serve.