1kg Greek yoghurt
1 cup caster sugar
3 free-range eggs
Finely grated zest and juice of 2 lemons
1/2 cup vegetable oil
1 1/2 cups self-raising flour
1 1/2 cups icing sugar
2 tsp vanilla paste
Raspberries, mixed fruit salad and baby mint leaves, to serve
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 22cm round cake tin and line with baking paper. Put 1 cup of the yoghurt, caster sugar, eggs, zest and oil in a bowl, whisk well, then fold in flour. Spoon into prepared tin and bake for 35-40 minutes, until a skewer inserted in centre comes out cleanly.
Meanwhile, put 2 cups yoghurt in muslin and drain for 2 hours. Mix with 1 cup of the icing sugar and vanilla, then spread on cake. Top cake with berries. Stir remaining yoghurt and icing sugar with juice and drizzle over cake. Add mint to garnish. Serve with fruit salad.