Recipe and photograph – Dr Joan Ransley.
Preheat the oven to 190C/Gas mark 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.