Pre-heat oven to 170 degrees Celsius. Drain cherries using a sieve and set aside.

Add the dry ingredients to a bowl including almond meal, semolina, Stevia and baking powder and mix well using a spoon.

In a separate bowl, add all the wet ingredients including yoghurt, milk, vanilla, almond extract, and mix well using a whisk. 

Combine the wet ingredients in with the dry and whisk together well. Pour the batter into a round, silicone baking tray (approximately 24 cm diameter x 5 cm deep). Tap tray on the bench top gently to smooth out the batter and remove air bubbles.

Using you fingers, place each cherry onto the top of the cake, leaving the edge free to form a crisp crust. 

Place the tray into the oven and bake for approximately 45 minutes. When cooked, turn off the oven, remove the tray and allow to cool.

Once cooled, remove the cake from the tray and place onto a serving platter. 

Using a mortar and pestle, grind the Natvia into a fine powder. Dust the top of the cake with the Natvia powder using a fine tea sieve. Pour any remaining powder back into the Natvia container to use at a later time. 

Cut the cake into 12 slice using a serrated knife and serve.