Preheat the oven to 190'C.
Zest and juice orange to make 2 tablespoons of orange juice.
Warm the orange juice and pour over the raisins. Leave for 10 minutes.
Grease the madeleine moulds.
Beat the butter with the sugar until pale and fluffy. Add the Chobani yogurt and then gradually beat in the eggs one at a time. Stir in the orange zest and then fold in the sifted flour and the baking powder. Finally stir in the ground almonds along with the raisins and any orange juice.
Spoon the mixture into the madeleine moulds and bake for 15 minutes or until golden brown. Remove from the oven and cool on a wire rack.
Dust with icing sugar and enjoy whilst still warm.
«Add a few drops of orange water to the mixture to obtain a much more intense flavour. These delicate pastries can quickly become dry - make them as close to the time of serving as possible to enjoy them at their best.»