Preheat oven to 200°C.
In a stand mixer or with the electric whisks beat the egg yolks with the whole egg and the sugar on high speed for about 10 minutes, until thick, light and fluffy.
Sift the flour with the potato starch and fold it in gently with a spatula
Melt the butter and stir it with a spoonful of batter, then fold it back into the bowl, thus preventing the melted butter from falling to the bottom of the bowl.
Butter a 22 cm round pan, line the bottom with a disk of parchment paper and scrape in the sponge cake batter, up to 3/4 of the pan. Spread the pitted and halved cherries on top, they will tend to fall on the bottom of the cake while baking.
Bake in the preheated oven for about 20 to 25 minutes, until the cake is golden on the surface, springy to the touch and a toothpick inserted into the center of the cake comes out clean.
Invert the cake out of the pan onto a wire rack and let it cool down.
Once cold, dust with icing sugar and sprinkle with sliced almonds.