Two Cups Flour

Berry Yogurt Cake
0 Preheat oven to 350℉ / 180℃ / 160℃ Fan (convection). Prepare a 9-inch round cake pan with a light butter and flour coating. (Flour and oil baking spray for cakes works too) Line the bottom of the cake pan with parchment paper.
1 Place all purpose flour, baking powder, baking soda, salt, and ginger in a medium mixing bowl. Hand whisk together to mix.
2 In a separate large bowl, combine the sugar, sunflower seed oil, honey, vanilla, eggs, lemon juice, and greek yogurt. Use a wire hand whisk to mix until smooth.
3 Spoon the flour mixture into the egg mixture 1/3 at a time. Gently whisking until flour is mixed and batter is formed.
4 Use a rubber spatula to scrape the bottom and sides of the bowl.
5 Toss 1 cup of the berries with 1 tablespoon of flour and fold into the batter to evenly distribute with a rubber spatula.
6 Scrape the batter into the prepared cake pan. Gently level the batter across the baking pan. Take the remaining berries and place them across the top of the cake batter, gently pressing with your finger tip.
7 Place cake pan on the middle rack of the oven and bake for 35-40 minutes. A toothpick inserted into the center should come out clean or with only a few moist crumbs.
8 Place the cake pan on a wire rack to completely cool before removing from the pan.
Mascarpone Cream 
12 Place all ingredients in a large bowl. Using a hand mixer beat until stiff peaks form, about 2 minutes.
Assemble
13 Once your cake is completely cool, remove it from the pan. Spread the vanilla mascarpone cream across the top. Decorate with additional bramble berries of your choice and a drizzle of honey.