Preheat the oven to 180 °C and line a baking dish (25 x 25 cm) or baking pan (15 cm Ø) with baking paper.
Whisk eggs, sugar, lemon zest and cardamom in a large bowl until mixture is light and fluffy.
Slowly pour in ghee. Add flour and almonds and mix well.
Pour the batter into the prepared pan and spread evenly. Top with the pitted cherries.
Bake the cake on the middle rack for 35 minutes, until golden brown. To test for doneness, poke a chopstick in the thickest part – no batter should stick when pulled out.
Serve warm with vanilla ice cream and fresh cherries or cherry compote.
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