Raspberry and pistachio yoghurt cake

Prep 0 h : 15 m
Cook 0 h : 50 m


  • 185g butter, softened

    1 tsp finely grated lemon rind

    165g caster sugar

    2 eggs

    225g self-raising flour

    40g almond meal (ground almonds)

    140g Greek-style yogurt

    70g pistachios, blanched, peeled

    125g fresh raspberries

    2 tsp icing sugar


  • Preheat oven to 180°C. Grease a deep 20cm (8-inch) round cake pan; line base and side with two layers of baking paper.

    Beat butter, rind and caster sugar in a medium bowl with an electric mixer until light and fluffy.

    Beat in eggs, one at a time. Fold in sifted flour and almond meal, then yogurt and pistachios.

    Spoon half the mixture into the pan; top with a third of the raspberries. Spread with remaining mixture; place another third of the raspberries on top, pushing them into batter, then top with remaining raspberries.

    Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.

    Just before serving, dust with sifted icing sugar.