Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or a round cake pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. Add a tablespoon of flour to the cherries. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, and almond extract. Whisk  the dry ingredients into the wet ingredients and with  a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Add the cherries, without over mixing the batter. Pour the batter into the prepared pan and bake for about 45 minutes. Test to see if it’s done, by inserting a knife in the centre of the cake and comes out clean.

To make the icing, use a medium bowl and whisk the  icing sugar, dragon fruit (pitaya) powder (as an alternative, you can use pink food colouring or a tablespoon of raspberry purée) and milk. When the cake is completely cool, pour icing over it and decorate using  berries. For this recipe I used dried rose petals found at my favourite food store in Dublin, Fallon and Byrne

You can also bake this cake in smaller pans if you want mini versions of it. Just lower the cooking time to 25/ 30 minutes. It keeps well for up to 2 days or you can freeze it. Bake it for your next brunch or keep it in mind for an upcoming summertime picnic!