Preheat oven to 160C fan and lightly spray a baking tin of about 30cm x 20cm size with low fat cooking spray and line the base with greaseproof paper.
Chop the cherries into small pieces and place into a large mixing or stand mixer bowl.
Sift the flour into the bowl, add the oil, almond extract, brown sugar, and baking powder.
Break the eggs into a separate bowl and lightly whisk these together before adding them to the rest of the mixture.
Beat the mixture firmly with a wooden spoon or use a stand mixer paddle on lowest speed to mix all the ingredients together.
Scrape all the ingredients from the mixing bowl into the baking tin. Making sure to get into all the corners. Smooth the top flat.
Bake for about 25 – 30 minutes on the middle shelf. Once the cake has risen and turned a golden colour use a wooden skewer to check that the middle is cooked. (Skewer should come out clean from the mixture).
Remove from oven. Allow to cool for a few minutes then remove, carefully, to a wire rack to cool completely.