Preheat your oven to 180C/160C fan.
Grease and line a 9.5" cake tin and set aside.
Into a bowl cream the butter, zest and sugar until soft.
To this, add the eggs, mixing between each addition.
Add in the flour and almonds and fold through.
To this add the Glenilen Farm Natural Yoghurt and chopped pistachios.
Spoon half the batter and finish by scattering the last of the raspberries over top.
Top with the remaining batter and finish by scattering the last of the raspberries on top.
Place in the preheated oven and bake for 1 hour or until a skewer inserted comes out clean.
Remove and allow to cool for 10 minutes before removing from the tin onto a wire rack to cool fully.
To serve, dust with icing sugar and serve with a side of natural yoghurt.
