Ingredients: 
  • 2/3 cup superfine or regular sugar
  • 1 cup grape seed oil or canola oil
  • 1/2 cup plain yogurt
  • 1/2 cup low fat milk
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 2 teaspoons grated orange rind
  • 4 teaspoons baking powder

To make the frosting:

  • 1 cup ricotta cheese
  • 1/4 cup light whipped cream
  • 1 tablespoon strawberry jam
  • 1/2 mango, chopped
  • 1 pint strawberries, sliced
  • 1/2 small pineapple, chopped
Supplies: 
  • 2 8-inch round cake pans
  • Mixing bowls
Instructions: 
  1. Preheat oven to 320 degrees Fahrenheit.
  2. Grease and line the bases of two 8-inch round cake tins.
  3. Into a large mixing bowl, add sugar, oil, yogurt, eggs, flour, baking powder and orange rind.
  4. Beat until smooth.
  5. Pour evenly into the cake pans.
  6. Bake for 30 minutes.
  7. Turn onto cake rack to cool.

While the cake is cooling make the ricotta frosting:

  1. Put ricotta, cream and strawberry fruit spread in a bowl and whisk until thick and creamy.
  2. Place one cake onto a serving plate and spread with half the ricotta cream and half the strawberries slices.
  3. Top with remaining cake and ricotta cream.
  4. Pile chopped fruit on top of the cake.