Simple and summery, this fresh and fruity layer cake is just the thing if you’re watching your weight. The cake is best eaten on the day it’s made.

Ingredients: (Serves 8)

For the cake:

• 3 eggs
• 60 g/2 oz caster sugar
• 40 g/1½ oz self-raising flour, sifted
• Finely grated zest of 1 lemon
• 3 tablespoons melted butter

To decorate:

• 260 g/9 oz fat-free fromage frais
• 4 tablespoons lemon curd
• About 230 g/8 oz fresh berries such as blueberries, strawberries, raspberries and redcurrants

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins and line the bottoms with greaseproof paper.

Put the eggs and sugar in a bowl over a pan of barely simmering water, making sure the bowl does not touch the water. Whisk for about 10 minutes until the mixture is thick and pale and leaves a trail when the whisk is lifted out of the bowl. Sift about three-quarters of the flour over the mixture and fold in.

Sift in the remaining flour, sprinkle in the lemon rind and gradually drizzle in the butter as you fold together. Spoon the batter into the prepared tins and bake for about 30 minutes until risen and golden and a skewer inserted in the center comes out clean.

Turn out on a wire rack to cool completely. Just before serving, stir together the fromage frais and lemon curd, checking the flavor and adding a little more lemon curd if needed. Spread slightly less than half over one of the cakes and top with the second cake. Swirl the remaining fromage frais over the top and decorate with fresh berries.