INGREDIENTS

FOR THE CAKE

275 g caster sugar
275 g self-raising flour
1 tsp baking powder
1 tsp cardamom
½ tsp vanilla paste
Zest of 1 lemon
5 free range eggs
80 ml vegetable oil
200 ml plain Greek yogurt

FOR THE FILLING AND ICING

250 g mascarpone cheese
150 ml whipping cream (35% fat), chilled
2 tbsp icing sugar
½ tsp vanilla paste
150 g berry jam
Fresh berries to garnish

INSTRUCTIONS

STEP 1
Preheat the oven to 180ºC | 360ºF. Grease two round 20 cm | 8”
baking pans with butter and line the bottoms with greaseproof paper.
STEP 2
In a large Casafina bowl, place the eggs, sugar, cardamom, vanilla
and lemon zest. Beat with an electric mixer on high speed for 5 minutes,
until the mixture is light and frothy.
STEP 3
Add the yogurt and oil to the Casafina bowl and beat well. Then
fold in the flour and baking powder until fully incorporated.
STEP 4
Divide the batter evenly between the prepared baking pans and
bake for about 30 minutes, or until a toothpick inserted in the center
comes out clean.
STEP 5
Remove the cakes from the oven and let them cool completely on
a wire rack.

STEP 6
For the filling and icing, beat the mascarpone on low speed until
smooth. Add the chilled cream and beat on high speed until firm. Mix
in the sugar and vanilla paste until creamy.
STEP 7
To assemble the cake, place one of the cakes on a Cook & Host
footed plate and spread half of the icing mixture evenly on top.
STEP 8
Spread the berry jam over the mascarpone layer, then place the
second cake on top.
STEP 9
Spread the remaining icing over the top of the cake and garnish
with fresh berries. Optionally, sift icing sugar over the cake before
serving.