Children love to mix the ingredients and help crush the raspberries. We didn't add cream into this option, but it is a great optional addition.
4 tablespoons rapeseed oil plus extra for greasing
150g self-raising flour
2 teaspoons baking powder
100g golden caster sugar
50g ground almonds
2 medium free-range eggs
150g natural yoghurt
2 teaspoons vanilla extract 3 tablespoons milk
150g fresh raspberries
2 teaspoons honey
2 teaspoons icing sugar, sifted
Preheat the oven to 180°C/gas mark 4. Grease and line 2 x 18cm loose bottomed sandwich tins with baking parchment.
In a large bowl mix together the flour, baking powder, caster sugar and ground almonds. Mix the eggs in a large jug and stir in the yoghurt, vanilla, oil and milk. Pour the egg mixture into the flour mixture, and stir until the ingredients just come together. Pour the mixture into the prepared tins.
Bake in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, lightly crush the raspberries using a fork. Stir in the honey and set aside.
Remove the cakes from the oven. Allow to cool in the tins for 5 minutes. Turn out onto a wire rack and allow to cool completely.
When completely cool, spread the raspberry, mixture over the top of one of the sponges. Top with the other sponge and dust with icing sugar.