Walnut and raspberry cake

I tried out a new cake recipe yesterday as a teatime treat for my mother-in-law on Mothering Sunday. Well yes, I admit I did try some myself. I made a few changes to the original recipe, which appears in the Kenwood Recipe Book as Morning Coffee Cake. I used less sugar and a little more yoghurt because I don't like very sweet things. The uncooked mixture is more like a soft dough than a cake batter. I found it took 50 minutes to cook in the Aga roasting oven with the grid shelf on the floor and the cold shelf on the second set of runners.

This is the original recipe:
Ingredients
115g (4oz) butter, melted
115g (4oz) caster sugar
2 eggs
1 teaspoon almond essence (I used extract for better flavour)
1 tablespoon lemon juice
150g (5oz) natural yoghurt
225g (8oz) plain flour
1/2 teaspoon salt
2 teaspoons baking powder
50g (2oz) walnut pieces
3 tablespoons raspberry preserve
1 tablespoon demerara sugar
75g (3oz) walnut halves

Method

1. Grease and line the base of a 23cm (9 inch) loose-bottomed cake tin. Preheat oven to 180C/350F/Gas 4
2. Beat melted butter and sugar until pale and fluffy
3. Gradually beat in the eggs, almond extract, lemon juice and yoghurt until thoroughly combined
4. Sift together the flour, salt and baking powder and gently fold them into the mixture together with the walnut pieces.
5. Place half the cake mixture in the prepared tin. Spoon over the raspberry preserve and top with the remaining mixture.
6. Sprinkle the top with the walnut halves and demerara sugar. Bake for 30 to 40 minutes until risen and firm to the touch.
   
7. Leave in the tin for 5 minutes then turn out onto a wire rack to cool.
   

Enjoy!