Mascarpone Raisin Loaf with Sesame Seeds

With a combination of creamy, decadent Mascarpone cheese and full fat Greek yoghurt, you can easily imagine how rich, tender and delicious this raisins studded loaf cake would taste. It is very moist and has just the right amount of sweetness from the naturally sweet raisins. You certainly can add some sugar to the batter if you have a sweeter teeth. Or apply a coat of icing over the top after baking which would do the trick too.

150 g Refined spelt flour
100 g Wholegrain spelt flour
2 tsp Baking powder
1/4 tsp Baking soda
Large pinch of salt
200 g Mascarpone
150 g Greek yoghurt, full fat
2 Eggs, medium
1 tsp Vanilla
250 g Raisins, soaked in port, drained
2 tsp Sesame seeds for topping

Preheat the oven to 190C/375F. Line a small cake tin with baking paper.
In a bowl, combine spelt flours, baking powder, baking soda, and salt. In a separate large bowl, beat the mascapone, Greek yoghurt, eggs and vanilla together until smooth.
Fold the dry ingredients through the mascarpone mixture until just combined. Add in raisins and fold until just combined.
Pour the batter into the prepared cake tin. Sprinkle the top with sesame seeds. Bake in the middle of the hot oven for 40 minutes until golden-brown. Remove and set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.