- Preheat oven to 180°C (350°F).
- In a food processor or with an electric mixer, combine flour, sugar, baking powder, ground hazelnuts, margarine, egg whites, vanilla and milk to make a smooth batter.
- Grease the bottom of a 20-22 cm (8-9 inch) round cake tin; pour in batter and top with raspberries.
- In a bowl, stir together yogurt and flour. Incorporate egg, honey, lemon rind and vanilla, stirring until smooth. Pour mixture onto raspberries. Bake in the oven for 50 to 60 minutes, or until top is golden.
- Serve hot or cold.
Recipe developed by chef Julien Letellier for the cookbook Une assiette gourmande pour un coeur en santé