For the crust, cream together sugar, fat, and water until light and fluffy.

Add spices, salt, baking powder and half of the flour.

Beat with a hand-held blender until the dough comes together.

Add remaining flour and beat again until a dough forms.

Shape 2/3 of the dough into a flat disk.

Wrap both the disk and the remaining piece of dough into foil.

Refrigerate for an hour.

For the filling, combine cashews and soy yoghurt in a food processor.

Process until smooth.

Add remaining ingredients and process again.

Set aside.

Preheat the oven to 175°C (350°F).

Grease a 20 cm (8 inch) round springform pan with oil.

Press crust disk into the sides and bottom of the pan.

Use the remaining dough to make the streusel topping by tearing it apart and shaping it into crumbs.

Set the crumbs aside.

Pour the filling into the cake pan. Evenly coat the frozen berries with flour and pour over the filling.

Sprinkle with dough crumbs.

Bake for 35-40 minutes or until the crust is golden brown and the filling is set.

Let cool completely before serving.