by Joan Ransley
- 125 g soft unsalted butter/sunflower margarine, at room temperature
- 125 g caster sugar
- 1 large egg, lightly beaten and at room temperature
- 50 g buckwheat flour or plain flour
- 50 g plain gluten free flour
- 1 tsp baking powder
- 50 g ground almonds
- 2 tsp vanilla essence
- 4 tbsp Greek yogurt
- 2 tsp poppy seeds
- grated zest of a lime
- 150 g raspberries
- 50 g crushed hazelnuts or flaked almonds
- 2 tbsp maple syrup
- Preheat the oven to 190C/375F/Gas 5. Butter and line a 20 - 22cm cake tin with silicone baking paper (you can use two smaller tins if you would like to make two cakes).
- Beat the butter/sunflower margarine and caster sugar together until pale and fluffy. Gradually add the egg - beating it into the mixture until well incorporated.
- Sieve the flour and the baking powder together and fold these into the butter, sugar and egg mixture together with the ground almonds.
- Add the vanilla essence, to the Greek yogurt and gradually fold this into the cake mixture together with the poppy seeds and lime zest. Finally stir in about a third of the raspberries into the cake mixture.
- Spoon the mixture into the cake tin/s and arrange the raspberries and crushed hazel nuts around the top of the cake. Bake the cake/s in the oven for 40 - 50 minutes until a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the tin and allow it to cool on a rack. Serve slices of cake with a dribble of maple syrup and some more raspberries if you like.
- Recipe and photography by Joan Ransley.
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