Ingredients
Cake
Honey cream cheese icing
Topping
Method
1.Preheat the oven to 180°C fanbake. Grease and line one 29cm cake tin and one 14cm cake tin.
2.In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating between each addition.
3.Sift in the flour, baking powder and salt. Mix them in, along with the ground almonds, yoghurt and zest. Stop the mixer once all the ingredients are combined; do not over-mix.
4.Divide the batter between the tins and dot in the chocolate buttons and raspberries, pressing them down lightly with a spoon (don’t submerge them).
5.Bake for around 30 minutes or until golden, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool in the tins for around 10 minutes before turning onto a cooling rack.
6.Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and continue to mix as you add the remaining ingredients.
7.Once cakes have cooled completely, spread a layer of icing onto the big cake, and place the smaller on top. Apply a neat coating of icing to the top layer and decorate with some fresh or freeze-dried raspberries, berry coulis, white chocolate buttons, fresh rose buds and dried rose petals. The cake can be stored in a cool, dry place in an airtight container for up to three days.
