Cake

• Pre-heat the oven to 150C fan-forced and grease a 24cm bundt (I used a ring tin) with butter.
• In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.
• Add the eggs, one at a time and beau until mixed in.
• Add half the flour and beat it in then add half the yoghurt and mix it in too.
• Repeat with the remaining flour and yoghurt.
• Stir through the almond meal.
• Spoon the batter into the tin and smooth out the top then bake for 50-60 minutes or until a cake tester inserted in the middle comes out clean.
• minutes before the cake is ready, make the syrup.
• In a medium saucepan, place all the syrup ingredients and heat, stirring, over low heat, until the sugar has dissolved.
• Increase the heat to a simmer and leave for five minutes then remove the cinnamon stick and set the syrup aside until the cake is ready.
• When the cake is baked, leave it in the tin and pour the syrup over the hot cake.
• Allow the cake to cool in the tin and then turn out onto a plate to serve.
• To make the icing, combine the icing sugar and lemon juice until thin enough to drizzle then drizzle over the cake and top with fresh raspberries.
• When the icing had dried, I sprinkled mine with a little extra icing sugar.