RASPBERRY & ELDERFLOWER CAKE

Serves 8 1⅓ cups plain flour 1½ teaspoons baking powder ¼ teaspoon salt 125g unsalted butter, softened 1 cup raw caster sugar 3 eggs 2 teaspoons grated lemon rind ¾ cup Greek-style natural yoghurt 150g fresh raspberries ELDERFLOWER SYRUP ¾ cup raw caster sugar 1 tablespoon lemon juice 1 tablespoon elderflower cordial

Preheat oven to 180°C. Grease a 22cm round springform pan, then line base and side with baking paper. Sift flour, baking powder and salt into a bowl. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add 2–3 spoonfuls of flour mixture and stir with a wooden spoon or spatula to combine. Add lemon rind and yoghurt and stir to combine. Add remaining flour mixture and stir to combine. Spoon into prepared pan and smooth surface. Arrange raspberries over top of cake, gently pressing into surface. Bake for 35–45 minutes or until a skewer inserted into centre comes out clean. Meanwhile, to make elderflower syrup, place sugar, lemon juice and 1⁄3 cup water in a small saucepan and stir over a medium heat until sugar dissolves. Simmer, stirring occasionally, for 5 minutes or until syrup thickens slightly. Remove from heat and stir in elderflower cordial. Using a fine skewer, poke about 20 holes in top of hot cake in pan. Spoon over three-quarters of elderflower syrup and set aside for 30 minutes to absorb. Serve with leftover elderflower syrup.