Step 1

Preheat oven to 180°C. Grease and line two 20cm (8-inch) round springform pans with baking paper.

Step 2

Beat eggs, vanilla and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes.

Step 3

Transfer mixture to a large bowl; gently stir in ground almonds, sifted flour and baking powder. Spoon mixture evenly between pans.

Step 4

Bake cakes for 30 minutes or until cakes spring back when lightly pressed with a finger. Remove cakes from pans immediately; peel away lining paper from sides. Using base lining paper, slide cakes onto wire racks to cool.

Step 5

Place one cake layer on a serving plate, discarding lining paper; top with half the yoghurt and half the berries. Top with second cake, discarding lining paper, then remaining yoghurt and remaining berries.