Delicious Recipes
Raspberry & Pistachio Yoghurt Cake
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Ingredients
- 180 g butter, soft
- 170 g caster sugar
- 1 lemon zest
- 2 large eggs
- 225 g self raising flour
- 45 g ground almonds
- 130 g Glenilen Farm Natural Yoghurt
- 70 g chopped pistachios
- 150 g fresh raspberries
- Icing sugar to decorate
Method
- 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.
