Almond and Raspberry Loaf Cake

Preheat the oven to 180 °C. Prepare a loaf pan (approximately 15 cm × 10 cm) and line it with baking paper.

In a large bowl, combine 80 g of brown sugar and the softened butter. Beat with an electric mixer for 1–2 minutes on high speed. Reduce speed to medium and add the eggs one by one, then incorporate the plain yogurt. To the resulting mixture, add the spelt flour, ground almonds, baking powder, and a pinch of salt. Mix everything until you get a homogeneous batter.

Pour half of the batter into the prepared pan and sprinkle the raspberries on top. Cover with the remaining batter and bake for 55–60 minutes at 175–180 °C. After baking, remove the loaf cake from the oven and let it cool for 30 minutes.