Juicy Almond Cake with Raspberries

Preheat the oven to 180 °C (top/bottom heat). Line a loaf pan (approx. 15 cm x 10 cm) with baking paper.

In a large bowl, beat the brown cane sugar and soft butter with an electric hand mixer for approx. 1–2 minutes until creamy. Reduce the speed and gradually beat in the eggs one by one. Then add the plain yogurt.

Mix the spelt flour, ground almonds, baking powder, and a pinch of salt, then briefly stir into the wet ingredients until a smooth dough forms.