*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.
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.