Life Style: butter, for greasing

6 medium-sized eggs, separated

20g Stevia Sweet Low Calorie Granulated Sweetener

75 grams wholemeal flour

100 grams ground almonds

2 teaspoons baking powder

2 oranges, peeled

1 lemon, peeled

175 grams (about 2 medium sized) carrots, grated

For orange curd

1 orange, peeled and juiced

15 ml freshly squeezed lemon juice

75 grams dairy-free sunflower spread

1 egg

2 egg yolks

3-4 teaspoons Stevia Sweet Low Calorie Granulated Sweetener, as per taste Preheat the oven on Gas 4, 180°C, Fan 160°C. Grease and line 2 x 18cm sandwich tins. Beat the egg whites in a large grease-free bowl until stiff peaks form, then add half the stevia. In another bowl, beat the egg yolks with the remaining stevia until thick and creamy – this will take about 5 minutes. Pour the beaten egg yolks over the beaten egg whites and add the remaining cake ingredients. Carefully fold everything together, trying to retain as much air as possible. Divide the mixture among the tins and bake in the oven for 30-35 minutes until lightly golden and firm to the touch. Cool for 10 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, make the orange curd. Place the orange and lemon juices, orange peel and sunflower paste in a small heatproof bowl. Place the bowl over a pan of barely simmering water and heat until melted. Meanwhile, beat the eggs and egg yolks together.

Add the eggs to the melted juice mixture and heat while stirring until the mixture thickens – this should take 3-4 minutes. Remove the bowl from the heat and add stevia to taste. Cover the curd with clingfilm to prevent a layer from forming on it and let it cool completely.

For the icing, mix the soft cheese with the orange and lemon zest until smooth and add stevia to taste.

Spread half of the soft cheese icing on one cake layer and place on a serving plate. Spoon over half of the orange curd, slowly spreading to the edge of the cake. Carefully sandwich both cakes together and gently spread the remaining soft cheese icing on top. Drizzle with remaining yogurt to garnish, then slice to serve.