Summer Berry Cake

Prep time 50mins

Bake time 35mins

175g Caster Sugar

6 Eggs

zest 1 large Orange

175g Self Raising Flour

For filling and topping

300g pots of Greek Yoghurt

200g Greek Style Natural Yoghurt with Honey

Vanilla Pod

2 tablespoons of Icing Sugar

Raspberry jam

570g mixed Summer Berries

1. Preheat oven to 180C.  
2. Warm the sugar in a heatproof dish in oven for 10 mins whilst the oven is heating up.
3. Meanwhile, fill a large bowel with boiling water, then tip out the water and dry the bowel.  
4. Break the eggs into the bowel and add the orange zest and sugar.
5. Whisk at high speed until thick and creamy (about 8 mins).
6. Fold in the flour.
7. Put mixture into 25cm cake tin and bake on middle shelf for 35mins.
8. For the filling: Mix together yoghurts, icing sugar and all seeds from the vanilla pod.  
9. When cool, cut the cake in half horizontally and stick back together with jam and half of yoghurt mixture. 
10. Put remaining yoghurt mixture onto the cake and top with summer fruits.