Yoghurt almond cake

Makes 1 Bundt

250g butter, softened
200g golden brown sugar
4 eggs
280g self-raising flour
A pinch of salt
150g ground almonds
250g plain yoghurt

FOR THE HONEY LEMON SYRUP
½ cup honey
160g sugar
Juice and peel of 1 lemon
1 stick of cinnamon
¾ cup water

FOR THE ICING
130g icing sugar, sifted
1 tbsp hot water
Grated zest of 1 lemon
Fresh raspberries to garnish

1. Preheat oven to 180ºC. Place the butter and sugar in a bowl, beat until well combined, add eggs one at a time, beating well after each addition.
2. Sift together flour and salt, stir half the dry ingredients into butter mixture with the almonds and half the yoghurt, repeat with the remaining ingredients. Stir well to combine.
3. Pour batter into a prepared tin, bake for 1 hour or until a skewer comes out clean. Remove from oven and gently pour over the honey lemon syrup.
4. Allow cake to cool in tin, remove and drizzle over icing
5. For the syrup: place all ingredients in a small pot over a medium heat, stir until the sugar has dissolved, increase the heat and simmer for 3–4 minutes. Remove and allow to cool slightly.
6. For icing: place icing sugar in a bowl, stir in water and zest, and drizzle
over cake. Garnish with raspberries.