300g Self-raising flour
1 1/2 tspn Baking powder
140g Clarks Agave Syrup
plus 1½ tbsp for the filling
100g Unsweetened Apple puree
2 tspn Vanilla extract
plus ½tsp for the filling
100 ml Sunflower Oil
plus extra for brushing
3 medium Eggs
100g Reduced Sugar Jam
350g 2% fat Greek Yogurt
150g Fresh Berries
Heat the oven to Gas Mark 4/180°C/160°C fan. Fully line 2 x 18cm cake tins with baking paper and brush with oil.
Sift the flour and baking powder into a large mixing bowl. Add the agave syrup, apple puree, vanilla extract, oil and eggs. Whisk on a high speed for 2-3 mins. Divide between the two tins and smooth the surface. Bake for 25 mins until golden and springy to the touch.
Remove from the oven and cool for 5 mins. Remove from the tins and transfer to a wire rack to cool completely.
Place one cake on a serving plate and spread with the preserve. Mix the yogurt with the remaining agave syrup and vanilla extract. Spoon two thirds onto the cake. Spread the remainder on to the top of the second cake and place on top. Scatter with the berries and serve.