Studded rosewater, almond and yogurt cake

I have been having some fun with the Total Greek yogurt I have been sent for recipe development, the inspiration for this cake came from wanting to recreate the moist almondy  yogurt cakes common in the Mediterranean or middle east, that are normally syrup drenched, but instead I wanted to stud it with raspberries or in my case tayberries.

This cake can be served plain drenched in icing sugar or decadently drizzled with rose honey and served with more creamy yogurt on the side, as in the photograph.

Ingredients

• 250g Total Greek Yogurt
• 150ml sunflower oil or rapeseed oil
• 2 large free range eggs
• 200g self raising flour, sifted
• 100g ground almonds
• 150g golden caster sugar
• 1 tbsp rosewater
• 1 tsp baking powder
• Handful of fresh raspberries or tayberries
• Pinch of salt

Approx 20cm spring from cake tin - oiled

Preheat oven to 160c fan, 180c normal / gas 4

Method

• Place your flour, almonds, sugar, baking powder and salt in a large bowl
• Add the yogurt, oil, eggs and rosewater in the same bowl and mix throughly incorporating as much as was possible.
• Once well mixed, pour / scrape into your prepared tin, level and stud with berries
• Place in your pre heated oven and bake for approximately 30 minutes until well risen and golden. Test with a skewer to ensure it is cooked through.
• Remove from oven and allow to cool in tin for approximately 15 minutes and then remove outer ring.
• Serve with more yogurt and drizzled with rose honey