Light Sandwich Cake


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


  1. 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.

  2. 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.

  3. Remove from the oven and cool for 5 mins. Remove from the tins and transfer to a wire rack to cool completely.

  4. 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.