Method

• Preheat oven to 165 degrees on bake
• Line the bottom of two 23cm round sandwich cake pans
• In a bowl mix together the eggs, oil, yoghurt, coconut sugar, lemon zest, lemon juice and vanilla essence
• Add the dry ingredients, flour, almond meal and baking powder
• Finely slice the basil and fold through
• Divide the cake mix between the two prepared cake tins and bake in the oven for approx
• 25-30 minutes until they are set and baked through
• While the cakes are baking boil together the lemon juice and honey for a few minutes until it is syrupy then set aside
• As soon as the cakes are removed from the oven brush the warm lemon syrup over them
• Allow the cakes to cool for 10-15 minutes in the tins before carefully turning them out
• Let the cakes cool completely before cutting and icing
• Make the icing by whipping together the cream cheese and softened butter with a beater until smooth
• Sieve in the icing sugar and continue to beat until the icing is light and fluffy and smooth
• Finely chop the basil and grate the lemon zest
• Fold both through the icing
• Cut the cold cakes in half horizontally so you have 4 layers
• Spread ¼ of the icing on a layer of the cake and then top with another layer followed by icing
• Repeat this process until you have sandwiched all four layers of the cake together and finished the top with a layer of icing
• Sprinkle over some extra lemon zest and some roughly torn basil leaves
• Slice and serve!