• Preheat the oven to 180 degrees c

  Grease and line a round springform cake tin, use coconut oil to grease

For the cake layer

• In a small saucepan melt the coconut oil on a medium to low heat, set aside.
• In a medium bowl whisk together the eggs, sugar and vanilla. Add in the lemon zest, melted coconut oil, almond meal and baking powder.

  Mix well to combine.
• Pour the cake batter into the prepared cake tin, smooth and flatten out the mixture and set aside.

  **Note; Don't worry that the cake mix doesn't look like very much, it is just the bottom layer of the whole cake.

For the Cherry berry layer

• Add the de-pitted cherries and de-stemmed and sliced strawberries to a bowl, add rice syrup and arrowroot powder, mix to coat the fruit.
• Pour the fruit mix onto the cake batter in the tin and spread out evenly.

For the Crumble Top layer

• Add the oats, almond meal, salt, cinnamon and sugar to a medium bowl, mix well to combine
• Add the melted coconut oil and mix until well coated.
• Pour the crumble mix onto the fruit layer, spread out evenly until the fruit layer is covered.
• Place into the oven and bake for 40-45 minutes, until the top is golden and a skewer comes out clean.
• Serve with coconut ice cream or yoghurt and a cup of tea!