Step 1

Preheat the oven to 175C fan-forced (195C conventional). Line the base and sides of a 20cm round cake tin with baking paper and set aside.

Step 2

Place the sugar, olive oil and lemon zest in a medium bowl and use a hand-held whisk to combine until the mixture is thick and smooth. Add the eggs one at a time, whisking well to incorporate, then add the yoghurt and lemon juice. Whisk again until combined.

Step 3

In a separate, medium bowl, sift the flour, baking powder, bicarbonate of soda and salt, then add to the egg mixture, whisking gently until just incorporated.

Step 4

Scrape the mixture into the prepared cake tin and place in the preheated oven for about 40 minutes, or until a cake skewer inserted into the middle comes out clean. Remove from the oven and place on a wire rack to cool for a few minutes, then turn the cake out to cool completely.

Step 5

Meanwhile, make the filling and icing by combining the curd and mascarpone in the bowl of an electric mixer. Using the paddle attachment, beat on medium-high speed until soft peaks form. Remove the bowl and place in the fridge until needed.

Step 6

Slice about half of the raspberries in half lengthwise and set aside.

Step 7

When the cake has cooled, peel off the baking paper and slice the cake in half horizontally. Place the bottom half on a cake stand or plate and spread about a quarter of the lemon curd mixture on top. Use a small spatula to even out the surface, then arrange the sliced raspberries, cut side down, on top of the curd mixture, slicing more raspberries as needed to cover the cake. Carefully spread another quarter of the curd on top of the raspberries, then top with the second piece of cake.

Step 8

Spread the remaining curd mascarpone on top of the cake and decorate with more raspberries and the edible flowers before serving.