INGREDIENTS:

MAKES 1 BEAUTIFUL CAKE

• 4 x LARGE FREE RANGE EGGS
• 150g FULL FAT GREEK YOGURT
• 60g MILK
• 120g OIL OF CHOICE
• 1/4 TEASPOON SALT
• 1 TSP VANILLA EXTRACT
• 300g NODO SELF RAISING FLOUR
• 55g ALMOND MEAL
• 135g RAW SUGAR
• 300g FROZEN BERRIES (OPTIONAL)

METHOD

1. PREHEAT OVEN TO 170 DEGREES. LIGHTLY GREASE YOUR CAKE MOULD (WE USED 8 INCH ROUND TIN)
2. COMBINE WET INGREDIENTS USING A HAND MIXER OR WHISK BY HAND.
3. ADD DRY INGREDIENTS AND ANY OPTIONAL EXTRAS (LIKE FROZEN BERRIES).
4. MIX TIL JUST COMBINED.
5. BAKE FOR 40-45 MINUTES UNTIL GOLDEN AND SKEWER INSERTED INTO CENTRE COMES OUT CLEAN.
6. LEAVE IN TIN TO SLIGHTLY COOL AND THEN TURN OUT ONTO WIRED RACK.
7. TOP WITH ALL YOUR FAVOURITE TOPPINGS ONCE COMPLETE COOL. WE USED VANILLA BUTTERCREAM AND DECORATED WITH FRESH FRUIT AND EDIBLE FLOWERS
8. DFO - THIS CAKE CAN EASILY BE MADE DAIRY FREE, JUST SWAP GREEK YOGURT FOR COCONUT AND USE A DAIRY FREE MILK (ALMOND, SOY OR COCONUT).

BUTTERCREAM ICING

• 240G BUTTER, SOFTENED
• 680G ICING SUGAR, SIFTED
• 2 TSP VANILLA EXTRACT
• 2-3 TBSP MILK
• PINCH OF SALT

1. USING A HAND OR STAND MIXER WHISK THE BUTTER ON HIGH SPEED UNTIL LIGHT AND FLUFFY, ABOUT 5-7 MINUTES.
2. SLOWLY ADD YOUR POWDERED SUGAR ONE TABLESPOON AT A TIME, MIXING ON A MEDIUM SPEED UNTIL COMBINED.
3. ADD MILK, VANILLA AND SALT. MIX FOR 3 MINUTES ON HIGHT SPEED. YOUR BUTTERCREAM SHOULD BE LIGHT, AND FLUFFY WITH ZERO LUMPS.
4. USE STRAIGHT AWAY OR YOU CAN REFRIGERATE OR FREEZE FOR LATER USE. JUST ENSURE YOU LET IT COME BACK TO ROOM TEMP BEFORE USING ON YOUR PARTY CAKE.