Raspberry, lemon and lime heart cake

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Preheat the oven to 170°C.
Grease a heartshaped cake tin with butter and dust with flour. In a mixing bowl, sift together the cake flour and baking powder.
In a separate mixing bowl, cream the butter and caster sugar until light and fluffy.
Add the eggs, one at a time, to the sugary butter mixture, beating well after each addition.
Stir in the dry ingredients (cake flour, baking powder), a little at a time, until thoroughly incorporated.
Add the lemon and lime zest, lemon and lime juice, yoghurt and milk and mix until the batter is smooth (if the consistency is too thick, add a little more milk to thin it out).
Pour the batter into your prepared cake tin and spread it evenly using a silicone spatula.
Bake for 40 minutes, or until the cake is golden in colour and a skewer, when inserted, comes out clean.
Remove from the oven and set aside to cool slightly before removing the cake from the tin.
When it is completely cooled, arrange the raspberries on top and sift over the icing sugar.
Serve with a dollop of crème fraîche.

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