Wow. We’ve adapted the recipe from Yeo Valley’s cookbook to make an amazing sugar-free version with a few scoops of All Natural Whey for good measure.



Step 1

Preheat the oven to 180°C/Gas 4. Grease and line a loaf tin with non-stick baking paper.

Step 2

Sift together the flour, baking powder, All Natural Whey and salt. Cream together the butter and lo han blend in a large mixing bowl for 5 minutes until pale and fluffy, then beat in the lemon zest and add the lemon juice. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the ground almonds.

Step 3

Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45–50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20–25 minutes, until a skewer inserted into the middle of the cake comes away clean.

Step 4

Remove the cake from the oven and leave it to cool for 5 minutes.

Step 5

Peel the paper away from the cake and sprinkle the top lightly with a little more lo han blend or add some flaked almonds. Serve cut into thick slices. We like to serve with a dollop of Natural Yoghurt and a few more raspberries – delicious.


  • 240 g plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 3 Scoops All Natural Whey
  • 115 g soft butter
  • 200g Lo han blend
  • 1 large lemon, finely grated zest and juice
  • 2 large free-range eggs
  • 100 g wholemilk natural yogurt
  • 25 g ground almonds
  • 200 g fresh raspberries
  • Optional – almond flakes

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