Published Feb 17, 2021

Whether you have a wheat allergy or not, this sponge is light, fluffy and totally delicious! If you do not want to consume too much sugar, you can use a sugar substitute, as below. We have also not used jam, but fresh fruit instead. If you want to use jam, use a sugar-free version, or a diabetic version.

Serves: 8 medium sized portions

Preparation Time: 10 minutes

Cook Time: 30-40 minutes

Dietary: Vegetarian



For the sponge:

300g natural, full fat yoghurt (you can use a low-fat yoghurt, but results will not be the same)

350g almond flour (full version not super-fine). Ground almonds work well too

5 large free range eggs

4tbsp butter, soft and at room temperature

2tsp baking powder

2tsp vanilla extract

40g powdered sugar substitute (if you want to use sugar, best is golden caster sugar)

For the filling:

250ml double cream

1tsp vanilla extract

Good handful of raspberries or strawberries



  1. Preheat the oven to 180°C/Gas mark 4.
  2. Grease the sides of a 23 cm/9-inch diameter springform baking tin with butter and line the bottom with parchment paper.
  3. Blend your eggs until fluffy. Then add the yoghurt, 2tsp vanilla and butter. Mix until well-combined.
  4. Add dry ingredients – baking powder, almond flour/ground almonds and sweetener. Blend until smooth and pour/scoop the batter into the springform pan. 
  5. Bake for 30 minutes or until the top is a golden colour and a skewer or knife inserted into the centre comes out clean. When able to handle, tip out on to a wire rack and leave to cool.
  6. When cool, take a very sharp long knife and cut the cake into two across the diameter.
  7. Whisk together the cream and 1tsp vanilla.
  8. Fill the cake on one side with the cream mixture and top with the berries you are using (if using strawberries, slice or cut into smaller pieces). Place the other side on top and gently press down. Cover with film or place in a cake tin ready for use.

Nutritional Values:

Calories: 349Kcal, Carbohydrates: 6.4g, Protein 11.6g, Fat 31.5g (of which Saturated Fat 4.7g), Fibre 3.2g, Sugar 4.5g



Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.

Linkedin Icon 

Share This