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, cream the brown cane sugar and soft butter with an electric hand mixer for 1–2 minutes until fluffy. Reduce the speed and beat in the eggs one by one. Then add the natural yogurt.

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