Yoghurt, pistachios and raspberries are the stars of this cake. The yoghurt gives it a wonderfully light texture, the juicy raspberries add plenty of flavour, and the pistachios provide a delightful crunch. It looks beautiful – almost festive – but above all, it’s a delicious cake that’s perfect for dessert any day of the week.
Ingredients for raspberry, pistachio and yogurt cake:
- 185 g butter, softened
- finely grated zest of 1 lemon
- 150 g caster sugar
- 2 large eggs
- 220 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 40 g ground almonds
- 125 ml Greek yoghurt
- 70 g unsalted pistachios, shelled
- 200 g raspberries
- icing sugar, for dusting
All the ingredients should be at room temperature.
Beat the butter, lemon zest and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and bicarbonate of soda directly into the bowl. Add the ground almonds and the Greek yoghurt, then gently fold everything together with a spatula or whisk until just combined. Fold in the pistachios.
Line a 22 cm round cake tin with baking paper. (I used a tin measuring 20 cm across the base and 23 cm across the top.) Spread half of the batter into the prepared tin and level the surface. Arrange half of the raspberries over the batter. Cover with the remaining batter, smooth the top, then scatter the remaining raspberries over the surface, pressing them in slightly.
Bake at 175°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Dust with icing sugar before serving.
Enjoy!
Recipe source: The Australian Women’s Weekly.
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