Preheat the oven to 180ºC/gas mark 5 and grease a 22cm diameter cake pan with butter.
Mix all the dry ingredients together with the agave syrup (honey) in a bowl. Pour over the melted butter and mix in the eggs.
Spoon the butter into the pan. Drop the forrest fruits/cherries on top (if you are using frozen fruits, spread 2-3 spoons of sugar on top and leave them to room temperature for about 20 minutes before using).
Sprinkle the top of the cake with the roughly chopped pistachios and 20g of sugar. Bake for 25-30 minutes.
Let the cake to cool before serving it! Bon appétit!