Breakfast cake with raspberries

 125 g liquid margarine
 150 g cane sugar
 zest of 1 lemon
 1 egg, at room temperature
 260 g whole wheat flour
 pinch of salt
 2 tsp baking powder
 120 ml buttermilk
 oil for greasing
 300 g raspberries, plus extra for garnish
 powdered sugar
 some mint leaves

1

Preheat the oven to 180°C.

2

Beat the margarine with the sugar and lemon zest until fluffy. Add the egg and mix well.

3

Add the flour, salt and baking powder and stir again.

4

Now add the buttermilk, little by little, while stirring.

5

Grease the baking tin with some oil, pour a base of dough into the tin, sprinkle the raspberries on top and pour the remaining dough over it.

6

Bake the cake for 35 to 40 minutes. You can check whether it is done by piercing it with a skewer. If no dough sticks to the stick anymore, the cake is done.

7

Let the cake cool for fifteen minutes before cutting it. Sprinkle with some icing sugar and some fresh raspberries and garnish with some mint leaves.