Preheat the oven to 400 F degrees.

Blend the eggs, almond milk, maple syrup, seeds from 1/2 of a vanilla bean (or vanilla extract), and a pinch of sea salt in a blender (or whisk by hand).

Blend (or whisk) the ingredients until smooth.

Add the zest of 1 lemon and a teaspoon of fresh thyme.

Add the almond flour and continue to blend/whisk until smooth and no lumps remain.

Let the batter rest for at least 30 minutes in the fridge (or overnight).

Slide a cast iron skillet into the oven for a few minutes to warm up.

Add enough avocado oil (or other high-heat cooking oil) to the bottom of the skillet to coat the bottom and sides.

Pour half of the batter into the skillet.

Slide back into the oven for about 3 to 4 minutes.

Distribute the cherries evenly over the batter.

Pour the remaining batter over the cherries.

Bake for about 25 to 30 minutes or until puffy and golden brown and a skewer inserted into the cake comes out clean.

Cool for about 10 minutes before serving.

Dust with confectioners' sugar.

Slice into wedges and serve.

Store in the fridge for a day.