Almond Loaf with Raspberries

First, preheat the oven to 180 °C, prepare a loaf pan (approx. 15 cm × 10 cm) and line it with baking paper.

Prepare a large bowl, add cane sugar and butter, and beat with an electric mixer for 1–2 minutes on high speed. Then reduce the mixer to medium speed and beat in one egg at a time, and finally the plain yogurt. Subsequently, add spelt flour, ground almonds, baking powder, and a pinch of salt to the mixture, mix everything to create a smooth batter.

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