My mum made my cake and I really loved it. It was nice to have something that was different from the standard chocolate cake. The cake is really light and fluffy and perfect for a summer party. The recipe is taken from the June 2012 issue of the BBC Good Food magazine. Yes, the magazine is a year old but the recipes in it are really good and so I kept it...
>50g ground almonds
>2 tsp baking powder
>4 large eggs
>225g caster sugar
>125ml full fat greek yogurt
>zest of two lemons
For the butter icing:
>175g butter softened
>200g icing sugar
> 1/2tsp vanilla essence
1. Heat the oven to 180C. Butter and line a 30 x 20cm traybake tin.
2. Add all the sponge ingredients into a mixing bowl and using an electric mixer, mix until all the ingredients are fully combined and the mixture is light.
3, Spoon the mixture into the tin and bale for 25-30mins until the top is lightly golden and the sides of the sponge have started to shrink away from the paper. Carefully lift the sponge out of the tine and transfer the sponge onto a cooling rack. Leave the cake to cool completely.
4. To make the icing whisk the butter, icing sugar and vanilla essence together until light and fluffy. This should take about 5 minutes.
5. Spread the icing over the top of the cake and decorate with the raspberries and blueberries.