Very Berry Summer Cake

Almost like a cross between cake and cheesecake. Very different.

4 eggs
3/4 cup sugar
750 g container 1% vanilla yogurt
1 tbsp vanilla extract
1 1/4 cups flour
2 cups fresh or frozen (not thawed) raspberries
1/4 cup flaked almonds

Beat sugar and eggs together on high speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over and combine little by little. Delicately fold in the berries. Turn into a greased and floured 9 inch spring form pan. Sprinkle over the almonds. Bake at 350 degrees F for 75 to 90 minutes or until the top is an even golden brown. Cool and then chill. Store in the refrigerator.