Ingredients

For the sponges:

• Two medium eggs
• 60g caster sugar
• 50g Greek yoghurt
• 35g butter, melted
• 1/2 lemon zest
• 60g ground almonds
• 40g plain flour
• 1/2 tsp baking powder
• 125g fresh raspberries

To decorate:

• 100g icing sugar
• Lemon juice
• Flaked almonds
• Freeze-dried raspberries (optional)
• Three fresh raspberries

Tools

• kMix Stand Mixer

Method

For the sponges:

1. Preheat your oven to a 180C / 160C fan.
2. Grease 5 silicone moulds (7cm diameter x 4 cm deep) with butter & set aside.
3. Into the bowl of your Kenwood kMix fitted with the whisk attachment, add the eggs and sugar.
4. Whisk these on medium speed for 5 minutes or until doubled in size.
5. In a separate bowl, whisk together the butter, yoghurt and lemon zest.
6. Add this to the egg mixture and whisk through.
7. Sieve the flour and baking powder and add the ground almonds and stir through.
8. Add the flour mixture into the bowl of the Kenwood mixer and fold through.
9. Finally, add the fresh raspberries and fold through.
10. Spoon this batter into the prepared moulds and place in the preheated oven for 25-30 mins or until a toothpick inserted comes out clean.
11. Allow to cool fully before removing.

To decorate

1. Add some lemon juice to the icing sugar and whisk to create a thick paste.
2. Spoon this lemon icing over the cooled cakes and top with freeze-dried raspberries, flaked almonds and fresh raspberries..