Wet some parchment paper, crinkle it up and them mould it into a 10 (25cm) inch cast iron pan.
Preheat the barbecue to 350°F (177°C) with a pizza stone on the rack to block iany flames. Alternatively use your kitchen oven and there is no need for a pizza stone.
In a medium bowl sift the almond flour, sorghum flour, tapioca starch, baking powder, baking soda, cinnamon and salt.
In a small bowl add the milk and yoghurt and whisk in the psyllium husk. Leave the psyllium to gel for 5 minutes.
Beat the eggs and sugar for about a minute, then slowly pour in the olive all while still beating. Beat for about 1 minute or until this mixture is bubbly looking.
Add half of the flour to the egg mixture and beat it until just combined. Beat in the psyllium gel mixture, fold in the remaining flour mix and half of the cherries.
Pour the batter into the prepared pan and smooth out the top with a spatula.
Press the remaining cherries cut side down into the batter and lightly push them in.
Bake the cake for 35- 40 minutes or until an inserted toothpick comes out clean.
Cool the cake for at least 10 minutes before slicing and enjoying with a dollop of ice cream. This cake is best eaten while still warm or keep it covered and wet within two days.