- STEP 1
Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
- STEP 2
Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
- STEP 3
Beat in the yogurt and vanilla.
- STEP 4
Fold in the flour.
- STEP 5
Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
- STEP 6
While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
- STEP 7
Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
- STEP 8
Dust the cake with icing sugar and top with a few raspberries.
- STEP 9