Mixed Berry Yoghurt Cake - Sophie

125 g butter, softened
2 teaspoons vanilla essence
2/3 cup (150 g) caster sugar
3 eggs
¾ cup (110g) self-raising flour
1/3cup (50g) plain flour
1/3 cup (40g) almond meal (ground almonds)
200g plain yogurt
1/3 cup (50g) frozen blueberries
1/3 cup (40g) frozen raspberries

Oven 180 C
20cm ring tin –line base
1. Beat butter, vanilla and sugar with electric mixer until light and fluffy.
2. Add eggs, one at a time, beating until combined between additions.
3. Stir in combined sifted flours, almond meal and yogurt.
4. Spread the cake mixture into tin and sprinkle with berries.
5. Gently press berries into top of cake mixture.
6. Bake approx. 45 minutes.
7. Stand the cake for 5 mins before turning out, cool and dust with icing sugar.