You will need:

200gms of Plain flour
2 teaspoons of Baking Powder
Pinch of Salt
1 teaspoon of lemon or Lime zest
¾ cup of full cream Milk
½ cup of Olive Oil or Rice Bran Oil
½ cup of white sugar
1 free range egg
1 teaspoon of Vanilla Essence
2 cups of washed and pitted fresh ripe sweet cherries (this can be a mixture of soft summer fruits such as cherries, raspberries or blueberries up to a max of 3 cups)
Macadamias, sliced (or slivered almonds)
Raw sugar

Pre-heat oven to 180º c or 160º c fan oven.

Lightly butter and line the bottom of a spring-form cake tin.

In a bowl mix the flour, baking powder, salt and zest.

Either whisk by hand or in a machine the Milk, Oil, Sugar, Egg and vanilla essence until creamy.

By hand combine the wet and dry mixtures and then stir through the fruit. It will be a runny batter.
Spoon or pour into the tin.
Sprinkle with the slice macadamia nuts and top with an even sprinkle of raw sugar.

Bake centre oven for about 50 minutes and skewer test confirms cooked through.

Serve warm with lashings of cream or yoghurt and decorate with a couple of cherries.