In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries. Pour into 9-inch greased, floured spring-form pan. Sprinkle almonds over top.
Bake at 350 F (180 C) until top is evenly golden brown (about 75 to 90 minutes). Chill, remove form and serve.
*Do not use aspartame-sweetened varieties and choose 1 or more % m.f.
Per Serving: Energy 256 kcal, Protein 8 g, Carbohydrate 45 g, Fat 5 g
Here's what you get from a serving of our Very Berry Summer Cake based on Health Canada's Recommended Daily Intake (RDI's) for nutrients.