Makes 8 - 10 slices
250 g soft unsalted butter/sunflower margarine, at room temperature
250 g caster sugar
2 large egg, lightly beaten and at room temperature
200 g plain gluten free flour
2 tsp baking powder
100 g ground almonds
2 tsp vanilla essence
6 tbsp Greek yogurt
2 tsp poppy seeds
grated zest of a lime
150 g raspberries - save a few to decorate the top
50 g crushed hazelnuts or flaked almonds
2 tbsp maple syrup
Preheat the oven to 190C/375F/Gas 5. Line a 20 - 22 cm cake tin with non stick baking parchment and brush lightly with oil.
Beat the butter/sunflower margarine and caster sugar together until pale and fluffy. Gradually add the eggs - beating them into the mixture until well incorporated.
Sieve the flour and the baking powder together and fold these into the 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 three quarters of the lime zest.
Finally stir in about a third of the raspberries into the cake mixture. Spoon the mixture into the cake tin and arrange the raspberries and crushed hazel nuts around the top of the cake. Bake the cake in the oven for between 40 - 50 minutes until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow the cake to cool a little.
Remove the cake from the and allow it to cool on a rack. Scatter the remaining lime zest over the cake and serve sliced with a dribble of maple syrup and some more raspberries if you like.