3 TBS poppy seeds

200g unsalted butter, melted (14 TBS)

225g of plain flour (2 1/4 cup)

1 tsp baking powder

4 large free range eggs, at room temperature

225g golden caster sugar (1 cup plus 3 TBS)

1 tsp vanilla

For the syrup:

the zest and juice of one large orange

50g golden caster sugar (1/4 cup plus 1 TBS)

1 TBS orange liqueur (optional)

To Fill:

170g full fat Greek yoghurt (3/4 cup)

500ml full fat creme fraiche (2 cups)

50g golden caster sugar (1/4 cup plus 1 TBS)

12 ounces fresh berries, washed and sliced

1 TBS poppy seeds

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and line 2 8-inch round cake tins.  Set aside.

Dry fry the poppy seeds in a skillet over low heat until they become aromatic.  Set aside to cool.   Beat the eggs along with the sugar on high speed until it is light and lemon coloured and frothy.  Sift together the flour and baking powder.   Whisk the butter and vanilla into the egg mixture.   Fold the flour mixture in with a metal spoon.   Stir in the poppy seeds.   Divide between the prepared pans.  Bake for 25 minutes, until golden brown and the top springs back when lightly touched.   Remove from the oven.  Cool in the pans for ten minutes, then remove to a wire rack to cool completely.  When cold, cut each cake round carefully into two layers horizontally.

Measure the ingredients for the syrup into a microwaveable bowl.  Heat in the microwave for about 1 minute until the sugar dissolves.   Set aside.

Beat the yoghurt, creme fraiche and sugar together until the mixture is thick and spreadable.

Place one cake layer on a plate.  Brush with some of the warm syrup.  Top with sliced berries.  Top with a portion of the cream mixture.   Place another cake layer on top.  Brush with syrup and repeat.   Repeat once more so that you have three layers of berries and cream.  Brush the inside of the final layer with the remaining syrup.  Invert on top of the cake and  cover with the remainder of the cream.   Garnish with a few berries and sprinkle with poppy seeds.  Allow to sit for half an hour before serving.   Cut into slices to serve.