Raspberry and pistachio yoghurt cake
Yoghurt lightens the nutty almond batter and adds a tang with bursts of freshness from the raspberries and studded with nubbly bits of green pistachio.
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Cooking tools:
- Cake pan
- Parchment paper
- Mixing bowl
- Hand mixer
- Sifter
- Spoon
- Spatula
- Skewer
- Cooling rack
- Oven
- Fine-mesh sieve
- Measuring cup
- Kitchen scale
Ingredients
- 185 g butter, softened
- 1 teaspoon finely grated lemon rind
- ¾ cup (165g) caster sugar
- 2 eggs
- 1½ cups (225g) self-raising flour
- ⅓ cup (40g) almond meal (ground almonds)
- ½ cup Greek-style yoghurt
- ½ cup (70g) pistachios, blanced, peeled
- 125g fresh raspberries
- 2 teaspoons icing sugar
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