1. Dry fry poppy seeds in a pan over gentle heat for 2 minutes. Leave to cool.

2. Line 2 x 20cm sandwich tins with greaseproof paper.

3. Mix together the flour and baking powder, then set aside.

4. Place the eggs and sugar in an electric blender bowl and whisk until thick, pale and foamy.

5. Pour the cooled butter and vanilla extract and briefly whisk again.

6. Sift in the flour mix, add poppy seeds.

7. Fold in carefully with a metal spoon until evenly distributed.

8. Pour the mixture into tins and bake in a preheated oven 180°c for 25 minutes or until golden brown and springy to the touch.

9. Cool in tins for 10 minutes, then transfer to a wire rack.

syrup

10. Warm the orange juice and 50g of the sugar in the microwave for 30 seconds.

11. Using a long serrated knife, cut each cake in half horizontally to make 4 circles.

12. Brush the cut sides and edges of each circle with plenty of warm syrup.

topping

13. Beat together the yogurt, crème fraiche, Major Clementine Fruit Base, remaining sugar and the orange zest until thick and spreadable.

14. Stack the cakes with creamy filling and strawberries, finishing with a creamy layer on top.

15. Sprinkle with a few more poppy seeds and decorate the top with a few strawberries

16. Chill well before serving.