Celebration Cake

- 160g / 5.6oz Unsalted butter
- 90g / 3oz superfine Golden caster sugar
- 5 large Eggs
- 2 tsp pure Vanilla extract
- 90g / 3oz Apple purée
- 200g / 7oz self-rising Self-raising flour
- 1.5 tsp Baking powder
- 75g / 2.5oz thick full-fat Greek-style yogurt
- 2 tsp pure Vanilla extract
- 35g / 1oz confectioners Icing sugar
- 100g / 3.5oz Honey or maple syrup
- 300ml / 10fl oz heavy Double cream
- 300g / 10oz Strawberries
- 100g / 3.5oz Raspberries
- 100g / 3.5oz Blueberries

1. Preheat oven to 180°C (200°C fan) / 400°F / Gas
6. Melt 160g / 5.6oz unsalted butter and set aside to cool.
2. Add 90g / 3oz superfine golden caster sugar and 5 large eggs to a bowl. Whisk on high for 3-5 minutes until pale and frothy.
3. Add 2 tsp pure vanilla extract, melted butter, and 90g / 3oz apple purée. Whisk for 30 seconds.
4. Sift 200g / 7oz self-rising flour and 1.5 tsp baking powder into the mixture in stages, folding gently each time.
5. Divide mixture between two greased and lined 20cm / 8in cake tins. Bake for 20-25 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then turn out onto a wire rack.
6. For filling, whisk 75g / 2.5oz thick full-fat Greek yogurt, 2 tsp pure vanilla extract, 35g / 1oz confectioners' icing sugar, and 100g / 3.5oz honey or maple syrup until combined. Add 300ml / 10fl oz heavy double cream and whisk until thick.
7. Cut tops off strawberries, slicing half thinly. Spread half the cream on one sponge, top with sliced strawberries and half the raspberries and blueberries. Place second sponge on top and repeat. Halve remaining strawberries, scatter with remaining fruit.