A healthier Birthday Cake (yes its mine today)
- Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture and stir briefly together with a large metal spoon until well combined.
- Divide the mixture evenly between the 2 tins and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
- Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down . Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
- Put one of the cakes on a serving plate and spread over the conserve . Put the other cake on top and sift over the icing sugar, or make a pattern