Raspberry Yoghurt Cake

Ingredients

• 150 g butter (softened)
• 200 g light demerara sugar
• finely grated zest of 1 large lemon
• 3 large eggs
• 200 g double cream yoghurt
• 1 tsp vanilla extract
• 100 g flour
• 100 g ground almonds
• 1 tsp baking powder
• 1/4 tsp salt
• 2 x 100g fresh raspberries
• 2 x 25g flaked almonds
• 250 g mascarpone cheese
• 25 g cacao nibs
• icing sugar to dust

Instructions

1. 1

   Preheat the oven to 180 degrees C

2. 2

   Grease and line a 20cm springform cake tin

3. 3

   Beat the butter, sugar and lemon zest until thick and pale

4. 4

   Add the eggs on at a time, beating for a good 5 minutes after each addition

5. 5

   Beat in the yoghurt until just combined

6. 6

   Stir in the flour, almonds, baking powder and salt until just combined and then gently fold in 1 x 100g of the berries

7. 7

   Spoon the mix into the cake tin and smooth the top

8. 8

   Sprinkle with the 1 x 25g flaked almonds and bake for 45 – 55 minutes until a skewer inserted in the centre comes out clean (cover with foil if the cake browns too much)

9. 9

   Let the cake cool in the pan and then turn out on a rack to cool completely

10. 10

    Mix the mascarpone and cacao nibs

11. 11

    Split the cake, spread with the mascarpone mix and sandwich the cake

12. 12

    Dust with some icing sugar and serve with the rest of the raspberries and almond flakes