Start by draining the frozen cherries in a colander. Once they've thawed, allow them to drip and gently press to remove any excess juice. This step ensures that your cake doesn't become soggy.

Preheat your oven to 180°C (356°F) for conventional baking or 160°C (320°F) for convection. Prepare a 20 cm (8 inch) round baking pan by lining it with parchment paper to prevent sticking during baking.

In a saucepan, melt the butter and then stir in the vegetable oil, lemon zest, grated tonka bean, and vanilla extract. Use a whisk to combine these ingredients with the eggs until the mixture is smooth and well blended. This mixture will provide a rich base for your cake.

In a large mixing bowl, combine the almond flour, semolina or polenta, all-purpose flour, sugar, baking powder, and salt. Mix these dry ingredients thoroughly to ensure even distribution of flavors. Then, gently fold this mixture into the butter-egg mixture until just combined, being careful not to overmix.

Carefully fold the prepared cherries into the batter, ensuring they're evenly distributed. Pour the batter into your prepared baking pan, smoothing the top with a spatula. Sprinkle almond flakes on top for a delightful crunch and flavor. Bake in the preheated oven for about 1 hour, or until golden brown and set.

Once baked, allow the cake to cool slightly in the pan before transferring it to a wire rack. Before serving, dust the top with powdered sugar for a beautiful finish. This cake is perfect for any occasion!