Method:
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Preheat oven to 180 degrees conventional or 160 degrees fan-forced, and line a 2lb (23cm) loaf tin with baking paper.
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To make the buttermilk, whisk together the milk and vinegar in a medium-sized mixing bowl and set aside.
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Sift flour and baking powder into a large mixing bowl, then add caster sugar, ground almonds and salt and stir to combine.
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Add the remaining wet ingredients into the buttermilk mixture, and whisk until smooth.
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Pour the wet mixture into the dry ingredients and fold together until smooth, then add the cherries and fold again.
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Pour mixture into the prepared loaf tin and bake for 1hr - 1hr 10 minutes until a skewer comes out clean.
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Allow to cool completely before removing from loaf tin, then drizzle with cherry yoghurt pot, flaked almonds and fresh cherries.
