Preheat the oven to 170°C, gas mark 3. Grease and line 3 x 18 cm round cake tins.

Add the butter to a pan and set over a low heat to melt, stirring occasionally. Set aside.

Add the eggs and Splenda Granulated to a bowl and beat with an electric hand whisk for 4 minutes, until pale and foamy. With the whisk still running, pour in the melted butter and whisk briefly until combined.

Gently fold in the flour, ground almonds, lemon zest and vanilla until just combined- being careful not to over mix so that you keep the nice light texture.

Once combined divide equally among the prepared cake tins.

Bake for 20-25 minutes until light golden and a skewer inserted into the centre comes out clean. Cool the cakes in their tins for 10 minutes then carefully remove from their tins and cool on a wire rack.

Meanwhile make the fruit filling. Add the berries, cordial and mint to a bowl, toss gently to coat and set aside for 30 minutes to macerate. Once macerated drain and reserve the juice from the berries.

When you are ready to assemble add the cream to a large bowl with the Splenda Granulated and beat with an electric hand whisk until very soft peaks form. Carefully fold in the yogurt and cordial until just combined, being careful not to over mix.

Set one sponge on a serving plate and evenly spread over one third of the cream mixture ensuring it goes right to the edge. Make a round dip in the middle of the cream and spoon in a quarter of the drained berry mix. Place the second sponge on top and repeat this process with the next layer.

Finish with the final sponge layer. Spread half the remaining cream over the top of the cake and then use a long pallet knife to spread the rest of the cream mixture around the cake, giving the edges of the sponge a thin crumb coating and a smooth finish.

Garnish the top of the cake and plate with flowers and serve with the remaining berries and elderflower juices.