Put the flour and baking powder in a bowl or food processor. Add the butter and rub in with the fingertips or process until the mixture resembles breadcrumbs. Add the caster sugar and stir in, or blend again, then tip into a bowl.
Mix together the egg, milk and almond extract in a jug. Add to the crumble mixture with half of the cherries and stir until evenly combined.
Spoon the mixture into a greased and lined 23 cm (9 inch) square shallow baking tin or small roasting tin (see
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes or until golden and just firm to the touch. Leave to cool in the tin, then transfer to a board and peel off the lining paper. Dust with sifted icing sugar and cut into squares.