Preheat oven to 180°C. Grease and line two 20cm round cake pans with baking paper.
2
Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes.
3
Transfer mixture to a large bowl; gently stir in ground almonds, and sifted flour and baking powder. Spoon mixture evenly between pans.
4
Bake cakes, rotating pans halfway through cooking, for 30 minutes or until cakes spring back when lightly pressed with finger. Turn cakes immediately, top-side down, onto wire racks to cool.
5
Place one cake layer on serving plate; top with half the yoghurt and half the berries. Top with second cake, then remaining yoghurt and remaining berries.
Notes
Cake is best made and assembled on day of serving.