Steps

• For the batter: Wash and dry the cherries, then pit them.
  Put the cherries in the bowl and chop for 5 seconds at speed 3. Drain and set aside in a bowl.
  In a clean bowl, add the eggs and sugar. Whip for 3 minutes at speed 5.
  Add the oil and milk, mix for 30 seconds at speed 4.
  Sift the flour with the baking powder and add to the liquid mixture. Mix for 10 seconds at speed 1.
  Check the consistency and if the batter is smooth, add the chopped cherries, draining any liquid that has formed. Mix for a few seconds at speed 2 or fold in from bottom to top.

• Pour the batter into a greased and floured 12-inch mold. Top with almond slices.
  Bake in a static oven at 340°F for about 50-60 minutes, or until a skewer inserted in the center comes out clean.
  Let the loaf cake cool slightly before removing from the mold and serve in slices.

• Wash and dry the cherries, then pit and chop them into pieces. Set aside in a bowl.
  In a large bowl, whip the eggs with the sugar until light and fluffy.
  Add the oil and milk, mixing well.
  Sift the flour with the baking powder and gradually add to the liquid mixture, mixing until a smooth batter forms.
  Check the consistency and if the batter is smooth, add the chopped cherries, draining any excess liquid.

• Pour the batter into a greased and floured 12-inch mold. Top with almond slices.
  Bake in a static oven at 340°F for about 50-60 minutes, or until a skewer inserted in the center comes out clean.
  Let the loaf cake cool slightly before removing from the mold and serve in slices.
  Enjoy your meal!