1. Preheat the oven to 180° C, and prepare/line two springform cake tins 

2. Whisk eggs, combine with the melted coconut oil and yoghurt in a bowl until creamy.

3. Add the spelt flour and baking powder. Continue to mix until it forms a batter.

4. Spread the batter evenly between both tins. 

5. Bake for 20-25 mins, or until golden-brown on top and a skewer inserted in the middle comes out clean. 

6. Remove from oven and cool for 5 mins before removing from tin and peeling off paper.  Set aside and cool on a wire rack. 

7. Once completely cooled, spread the top of your bottom cake with with jam. Then gently add a layer of yoghurt and sandwich with your top cake.

8. Decorate with fresh fruit and dust with icing sugar.