for 16 pieces

Cake mixture

200 g	butter, soft
200 g	sugar
¼ tsp	salt
4	eggs
100 g	plain yoghurt

To fill

200 g	white flour
100 g	shelled ground almonds
1 tsp	baking powder
250 g	red currants
125 g	raspberries

To decorate

icing sugar, to dust

How it's done

Cake mixture

Whisk the butter, sugar and salt in a bowl.

Whisk in the eggs one at a time, mix in the yoghurt.

To fill

Combine the flour, almonds and baking powder, mix in. Transfer the cake mixture to the prepared tin, scatter the berries over the top, press down gently.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

To decorate

Dust the cake with icing sugar.

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