Ingredients:

2 eggs

200g sugar

2 tsp. Vanilla

100ml neutral oil or melted butter (canola or grapeseed oil for example)

150g plain flour

1/2 tsp salt

1 tsp baking powder

90g chopped walnuts

2 cups (approx 400g) pitted cherries or raspberries or blueberries or both or all (frozen works too)

Powdered sugar for dusting

Method:

Pre-heat your oven to 180C. Grease the sides of a 22cm springform pan with soft butter and lay a round of baking paper on the bottom of the pan. Place the pan on a tray and set aside.

Whip the eggs, sugar and vanilla together in the bowl of an electric mixer with a whip attachment on high for approximately 2 minutes, until the eggs have lightened in colour and are light and airy. Slowly drizzle in the oil while the machine is still on high. Alternatively, you can do this by hand in a bowl with a whisk.

Combine the dry ingredients and the chopped walnuts in a bowl and mix to combine. Fold the dry ingredients into the egg mix and then lastly, fold in the berries.

Pour into your pan and bake for approximately 50-60 minutes until a cake tester tested in the centre of the cake comes out clean.