Preheat the oven to 180C/ 350F/ GM4 and line a deep sided square (8" x 8") baking tin with parchment
Weight out the flour, ground almonds, xantham gum and baking powder into a bowl and mix
In a medium bowl cream the butter and sugars together using electric beaters
Crack the eggs into a jug, beat with a fork, then add to the creamed butter & sugar a little at a time, beating well between additions (this helps reduce the risk of the batter splitting)
Add the milk and vanilla extract and beat again
Tip the flour mix into the batter and beat gently and briefly, until just combined
Spoon ⅓ of the mix into the tin, level using the back of a metal spoon and top with ⅓ of the roasted cherries
Repeat with another ⅓ of batter and cherries, then top with the remaining batter and fruit. Scatter the almonds over the top of the cake and bake for 25-30 minutes, until a skewer poked into the centre of the cake comes out clean
Allow to cool completely in the tin, then carefully remove from the tin and loosen the parchment
Just before serving dredge with icing sugar and cut into squares
Keeps for 2 days in an airtight container. Store in a cool place (but not the fridge)