Preheat the oven to 180c / Gas 4. Cut the parchment paper to fit the baking tin leaving the sides around 5-6cm high.

In a medium size mixing bowl lightly whisk together the Activia yogurt, eggs, caster sugar and oil.

Sieve in the flour, baking powder and almonds and fold in until just mixed. Fold in 2/3 of the raspberries.

Pour the mixture into the lined baking tin and coax towards the edges with a spatula. Scatter the remaining raspberries over the top.

Bake for around 40 minutes until the top is golden and a cocktail stick or wooden skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for a few minutes before lifting by the paper and placing on a wire cooling rack to cool completely.

Using a double boiler or a heatproof bowl over a saucepan filled with 3-4cm water, melt the white chocolate gently. When molten use a fork to drizzle white chocolate in diagonal stripes across the surface of the cake. Allow the chocolate to cool and harden again. Cut into squares to serve.