1. Preheat the oven to 180c or 160c fan. Grease and line two 8 inch sandwich cake tins
2. Beat the Flora Plant and sugar together with an electric mixer for 3 mins. Add the yoghurt a tablespoon at a time, beating well. Then add the milk slowly, again beating well. If the mixture curdles then add a little flour and beat again.
3. Sift in the remaining flour and baking powder with a metal spoon. Then gently fold in the ground almonds. If the mixtures feels a little stiff then add a further two tablespoons of Soya milk to soften.
4. Divide the mixture between the tins, smooth the top and bake for approx. 35/40 mins or until a skewer comes out clean.
5. Turn out onto a cooling rack and leave until completely cool.

Filling

1. Beat the cream until soft peaks form, add the cream of tartar and icing sugar and beat again until a smooth consistency that holds its shape.
2. Spread the strawberry conserve on the top of one cake and 3 or 4 tablespoons of cream on the other cake and sandwich together. Spread the rest of the cream on the top of the cake and sides of the cake. Using a palette knife smooth the cream on the top and with a paddle action make a pattern. Using a plain edge scrapper smooth the excess cream off the sides and then finish with a combed scrapper.
3. Decorate with crystilised Flowers and chopped pistachio nuts.

Crystalised Flowers

1. Equal amounts of 30g caster sugar and 30 mls water heated until clear. Leave to cool. Paint flowers gently and sprinkle with caster sugar. Leave to dry.