Raspberry and pistachio yoghurt cake
185g butter, softened
1 tsp finely grated lemon rind
165g caster sugar
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.