Preheat the oven to 180 degrees C

Grease and line a 20cm springform cake tin

Beat the butter, sugar and lemon zest until thick and pale

Add the eggs on at a time, beating for a good 5 minutes after each addition

Beat in the yoghurt until just combined

Stir in the flour, almonds, baking powder and salt until just combined and then gently fold in 1 x 100g of the berries

Spoon the mix into the cake tin and smooth the top

Sprinkle with the 1 x 25g flaked almonds and bake for 45 – 55 minutes until a skewer inserted in the centre comes out clean (cover with foil if the cake browns too much)

Let the cake cool in the pan and then turn out on a rack to cool completely

Mix the mascarpone and cacao nibs

Split the cake, spread with the mascarpone mix and sandwich the cake

Dust with some icing sugar and serve with the rest of the raspberries and almond flakes