Summer berry yogurt and honey cake

Ingredients

• 150g butter, unsalted and softened
• 115g golden caster sugar
• 115g runny honey
• 1 tsp of orange zest
• 1 tsp of vanilla bean paste
• 3 eggs (large)
• 150ml yogurt
• 150g self-raising flour
• 150g ground almonds
• 1 tsp of baking powder
• 225g berries, I used strawberries, raspberries and blueberries but use whatever you can get hold of, chop a little to have similar sized pieces of fruit.
• 1 tbsp of caster sugar

Method

1. Chop the fruit and put to one side.
2. Preheat the oven to 180 degrees and line a tin with two layers of non-stick baking paper (this makes it easier to transport for a picnic).
3. Cream together the softened butter, caster sugar and honey with the orange zest.
4. Beat the eggs together in a jug, add to the mixture a little at a time.
5. Fold in the flour, baking powder, vanilla bean paste and finally the yogurt.
6. Scrape into the lined traybake tin, gently distribute the fruit on top, sprinkle over a tablespoon of caster sugar and the flaked almonds.
7. Put straight into the preheated oven to bake for about 35-40 minutes.