Preheat the oven to 180C (360F). Copiously grease and flour a 9-inch (22 cm) round cake pan.
In a large mixing bowl, combine the yogurt, the oil and the sugar with a wooden spoon. Add the eggs, one at a time, stirring after each addition. In a medium bowl combine the flour, the baking powder, the salt, and the almonds. Add the flour mixture to the batter in three or four additions, and stir until just combined. Do not overmix.
Alternatively, use your food processor to mix the batter, adding the ingredients in the same order as indicated above.
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Pour half the batter into the cake pan. Cover evenly with half of the raspberries. Pour the other half of the batter, and arrange the other half of the raspberries on top.
Put into the oven to bake, for 50 to 60, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover with foil for the rest of the baking time. Let rest on the counter for ten minutes, then run a knife around the cake to loosen it and turn out on a rack to cool completely.
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