01
Preheat oven to 175°C. Grease and line a 8-inch round cake pan with parchment paper. Combine flour, self-rising flour and almond meal in a bowl and set aside.
02
Attach flat beater to a Stand Mixer. Add butter, sugar and vanilla to mixer bowl, turn to speed 4 and beat until light and creamy, about 2 to 3 minutes. Scrape down bowl, turn to speed 4 and add eggs, one at a time, beating well between each addition. Scrape down bowl.
03
Turn to Stir speed and gradually add 1/3 of flour mixture alternately with of half milk. Repeat with remaining ingredients. Mix until well combined. Gently fold in frozen berries, taking care not to overmix.
04
Pour batter into prepared pan and bake 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to cool completely on wire rack. When cool, spread Lemon Cream Cheese icing over top of cake and decorate with extra berries if desired.
05
To make icing, attach flat beater and bowl to mixer. Add cream cheese, lemon rind and sugar, turn mixer to speed 4 and beat until light and fluffy. Add cream and beat for 1 minute or until thickened and spreadable.
