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Summer Berry Cake With Rose Geranium Cream

Ingredients

• 325g butter, at room temperature, plus extra for the tins
• 425g caster sugar
• 2 tsp almond extract
• ½ lemon, finely zested
• 250g plain yogurt
• 4 large eggs, at room temperature
• 375g self-raising flour
• 225g ground almonds
• 200g mascarpone
• 300ml double cream
• 1 tbsp lemon juice
• icing sugar, to taste, plus extra for dusting
• 1-2 tsp rose geranium water or rose water, to taste (see tip, below)
• 800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
• 4 tbsp caster sugar
• rose geranium flowers or other edible flowers

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