Gorgeous moist, nutty, fruity, gently spiced 2-layer cake
- 125g unsalted butter, softened + more for greasing
- 350g ground almonds
- 225g soft brown sugar
- 1 tsp flaky sea salt
- 2 eggs
- 250g greek yoghurt
- 6 cardamom pods, shells discarded and seeds finely ground
- 1 tsp baking powder
- 225g raspberries
- 25g flaked almonds
- 1 tbsp caster sugar
- Heat the oven to 160°C fan. Butter a 23cm loose-bottom tin and line it with a double sheet of greaseproof paper. This is more important than you might think – learn from my mistakes!
- Beat the butter until light and pale, then stir in the sugar, almonds and salt
- Spread half this mixture over the bottom of the tin
- Lightly whisk the eggs and beat them into the rest of the cake batter. Stir in the yoghurt, cardamom and baking powder, and mix well
- Pour into the tin and scatter over the raspberries, allowing them to sink into the batter
- Sprinkle over the flaked almonds and caster sugar, and bake for 60-70 mins until an inserted skewer comes out clean
- Cool in the tin – it will still be a little soft initially, but it will firm up as it cools – and then turn out to applause and salivation
Sophie cooks 