Almond cake with raspberries and lemon glaze

Preheat the oven to 180 °C. Line a loaf pan, approximately 15 cm × 10 cm, with baking paper.

In a large bowl, cream together the brown sugar and softened butter with an electric mixer for 1-2 minutes. Then reduce the speed and add the eggs one by one, finally mixing in the plain yogurt.

To the wet mixture, add the spelt flour, ground almonds, baking powder, and a pinch of salt. Mix thoroughly until a smooth batter is formed.