This is my take on a classic lemon and poppy seed cake. I love the tartness of blackcurrants and the bitterness of marmalade, but use any berry or jam you like. Serve with a dollop of unsweetened coconut or Greek yoghurt.
Preheat the oven to 170C (340FH) fan bake. Grease and line 2 x 22cm cake tins.
In the bowl of an electric mixer, beat the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition. Gradually add in the flour, almonds, poppy seeds and baking powder. Combine until just incorporated. Next add the yoghurt and orange zest and juice. Stop your electric mixer once all the ingredients are combined, do not over mix.
Evenly divide the batter between the 2 tins and dot in the blackcurrants (75g per tin), pressing them down lightly with a spoon.
Bake for approximately 30 minutes or until golden in color, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool in the tins for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and continue to add the vanilla and marmalade.
Once the cakes are cool, spread some icing onto one layer and place the other layer on top. Neatly ice the top of the cake and garnish with freeze-dried blackcurrants.
Store in a cool, dry place in an airtight container for up to 3 days.