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About this recipe: This is a celebration cake for my cousin Enrica’s birthday today. Trained as a lawyer, Enrica is a fine patissière at heart and the best cake-maker in the family (sorry other family members, you know it’s true). This recipe is based on her signature breakfast yoghurt cake (having cake for breakfast is one of the best things about Italy), which I made berry-loaded and dairy-free. The lavender-infused sugar and the grated lemon zest give it a fragrant, lovely scent. Happy birthday Enrica!
Cake flour has a lower protein content than ordinary plain flour. It also makes lighter and fluffier baked items. If this is unavailable, you can use the following substitution: for every 100g plain flour, add 2 tablespoons cornflour.
If you do not have sunflower oil you can substitute with any other flavourless vegetable oil.