Raspberry & Pistachio Yoghurt Cake
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Serves: 8
Prep + Cook: 1 hour 15 minutes
Ingredients
95 g Natvia (1/2 cup)
185 g butter, softened
2 teaspoon finely grated lemon rind
2 eggs
225 g self-raising flour (1 1/2 cups)
60 g almond meal (1/2 cup )
140 g Greek-style yoghurt (1/2 cup)
70 g pistachios, blanched, peeled* (1/2 cup )
125 g fresh raspberries
*To remove the skin from the pistachios, place them in a heatproof bowl and cover with boiling water; stand for 30 seconds, then drain. When cool enough to handle, peel away the skins.
Method
- Preheat oven to 180C. Grease a deep 20cm round cake pan; line base and side with two layers of baking paper.
- Blend Natvia in a high-speed blender until the consistency of icing sugar; reserve 2 teaspoons.
- Beat butter, rind, and powdered Natvia 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 yoghurt 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 the 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 a pan for 10 minutes before transferring to a wire rack to cool.
- Just before serving, dust with reserved sifted powdered Natvia.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 27.0g | 6.2g | 29.6g | 1700 | 406 | 120g |
