Serves 8

150g unsalted butter, softened
200g brown sugar
1 vanilla bean, split, seeds scrapped
2 eggs
150g natural yoghurt
75g self raising flour, sifted
60g almond meal
1 red apple, peeled, cored and finely chopped
70g raspberries
80g flaked almonds
250g mascarpone cheese
Additional raspberries for decoration - optional

Preheat oven to 180°. Grease and line a 23cm spring form cake tin.

Beat butter, sugar and vanilla seeds with an electric mixer until thick and pale. Add eggs, one at a time beating well between additions. Beat in yoghurt to just combine. Stir in flour, meal and apple with a spoon. Fold in berries and all but 2 tbsp flaked almonds. Spoon into tin, smooth batter and sprinkle with reserved almonds. Bake for 40 minutes, cover with foil and bake for a further 35 minutes or until a skewer inserted in centre comes out clean. Cool in pan, turn out on to cooling rack to cool completely.

Split cake, spread with mascarpone, then replace top, scatter raspberries on top if desired and sprinkle with icing sugar then serve.