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1
Preheat oven to 175u00b0C fan bake. Line a 22cm tin (ideally square, but round will do) with baking paper.
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2
In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then the eggs, one at a time.In two lots, add flour, ground almonds and baking powder. Alternate with milk and finally mix through lemon zest. Stop electric mixer once all the ingredients are combined; be careful not to overmix.
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3
Pour batter into lined tin and spread out to the sides. Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted comes out clean. Allow cake to cool in the tray for 10 minutes before turning out onto a rack. Once cool, cut cake into 2cm cubes. Set aside while you prepare the cream.
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4
Using an electric whisk, whip cream until ribbon consistency is reached. Be careful not to overwhip. Fold through Greek yoghurt, vanilla bean seeds and limoncello.
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5
Place some sponge cubes in the bottom of serving bowl. Next, spoon over a generous amount of cream followed by an assortment of berries and pomegranate seeds. Arrange another layer of cake cubes followed by a final layer of cream. To decorate, scatter over a handful of berries and the remaining pomegranate seeds, along with a sprinkling of crushed amaretti biscuits. Serve immediately. To store any leftovers, cover well with plastic wrap and refrigerate for up to 2 days.
