RASPBERRY YOGURT CAKE

Steps:

• Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
• Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
• Beat in the yogurt and vanilla.
• Fold in the flour.
• Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
• While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
• Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
• Dust the cake with icing sugar and top with a few raspberries.
• Enjoy!