- Cake: Preheat the oven to 180 degrees C. Grease a deep 18cm cake tin and sprinkle the base and sides with flour.
- Using a handheld mixer, whisk the eggs with the lemon zest and a pinch of salt.
- When the eggs are starting to become firm, but are not making peaks yet, sprinkle the lavender infused sugar on top a little at a time. Keep whisking until you have a light and frothy mixture. All in all, the whisking should take you at least 10 minutes.
- Working by hand, delicately add the oil and the yoghurt to the egg mixture, folding from the bottom to the top.
- In a separate bowl, mix the flour and the baking powder. Still working by hand, gently fold the flour mix into egg mixture.
- With a food processor, blend the blackberries. Add half of the blend to the mixture. Pour the mixture into the prepared cake tin.
- Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the centre comes out clean. Once the cake is ready, leave it on a wire rack to cool down.
- Filling: Mix two tablespoons of blackberry jam, two tablespoons of dairy free soya yogurt and the remaining half of the blackberry blend.
- To Assemble: Cut the cake in half horizontally.
- Spread half the blackberry filling on the bottom half of the cake. Place the remaining blackberries on top and cover with the rest of the blackberry filling.
- Cover with the upper half of the cake and dust with icing sugar.
Cake flour has a lower protein content than ordinary plain flour. It also makes lighter and fluffier baked items. If this is unavailable, you can use the following substitution: for every 100g plain flour, add 2 tablespoons cornflour.
If you do not have sunflower oil you can substitute with any other flavourless vegetable oil.