from Chef Jon Thauberger of Crave Kitchen & Bar, Regina, SK. Canada8 eggs2 cups sugar2 lemons – zest & juice1 cup North Prairie Gold Non-GMO Cold Pressed Canola Oil2 cups flour1 tsp baking powder½ tsp saltPitted prairie cherries (if frozen do not defrost before use)In a mixer with whip attachment beat on high speed, eggs with lemon & sugar until fluffy & pale (approx.. 5 mins)Mix in dry ingredients and set aside.Line bottom of pan with parchment paper. Sprinkle with a layer of sugar, lay in cherries in a single layer, sprinkle with more sugar. Pour in cake mixture and bake in a 350 degree pre-heated oven until skewer test comes out clean (approx. 40 min)Allow to cool completely before removing from pan and flipping over.Serve with vanilla whipped cream and macerated berries.