Ingredients
- 100g butter or baking spread, softened, plus extra for the tin
- 175g self-raising flour
- 50g ground almond
- 2 tsp baking powder
- 4 huge eggs
- 225g caster sugar
- 125ml corpulent-plump Greek yogurt
- zest 2 lemons
For the butter icing
- 175g butter, softened
- 350g icing sugar, sieved
To beautify
- 300g raspberry
- 175g blueberry
Capacity
-
STEP 1
Heat oven to 180C/160C fan/gasoline 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure the entire sponge ingredients accurate into a mixing bowl and mix collectively utilizing an electrical hand trot unless gentle. Spoon into the tin and level the bottom.
-
STEP 2
Bake for 25-30 mins unless evenly golden and the head of the cake springs abet when pressed alongside with your finger, and the perimeters of the sponge are anxious some distance off from the perimeters of the tin. In moderation snatch the sponge out of the tin, then transfer to a wire rack to chill. Take dangle of the baking parchment.
-
STEP 3
To make the icing, tip the butter accurate into a bowl and trot utilizing an electrical hand trot unless gentle and fluffy. Add half the icing sugar and trot as soon as more unless integrated. Add the final sugar and trot as soon as more unless gentle. Spread the icing over the head of the chilly cake.
-
STEP 4
To beautify, location a double row of raspberries right by the centre and down the size of the cake to make a inferior. Subsequent, location a single row diagonally from every nook to the center. Now maintain in the empty spaces with blueberries. Lower into squares to inspire.