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Whisk eggs and sugar for 5-8 minutes until tripled in volume and fluffy. (Check by making a figure 8 - it should stay on top for a few seconds and slowly dissolve back into the surface).
2, Add oil, yogurt, and vanilla. Mix on low speed for 5 seconds. Sift in the flour, baking powder and salt. With a hand whisk very gently mix the batter. It will be pretty thick.
Pour into a well greased pan. I use an 11x8 inch pan.
Mix the cherries with 1-2 tablespoons flour. Place on top of the batter and very gently press into the batter (do not press them all the way in!). Bake at 200C for ~25min.
Cool in the pan for 15-30mins then cover generously with powdered sugar. Enjoy warm or at room temperature.
Note: This cake can last in the fridge tightly wrapped up to 5 days. If your cherries drop to the bottom let the cake cool down fully then flip it upside down and voila - your cherries are on top.