A delicious fruit cake, this Raspberry and Pistachio Yoghurt Cake is a great festive dessert! Have a slice and let us know what you think!

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  • Serves: 8
  • Prep + Cook: 1 hour 15 minutes
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1/2 cup (110g) Natvia

185g butter, softened

2 teaspoons finely grated lemon rind

2 eggs

1 1/2 cups (225g) self-raising flour

1/2 cup (40g) almond meal

1/2 cup (140g) Greek-style yoghurt

1/2 cup (70g) pistachios, blanched, peeled*

125g 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.


  1. Preheat oven to 180C. Grease a deep 20cm round cake pan; line base and side with two layers of baking paper.
  2. Blend Natvia in a high-speed blender until the consistency of icing sugar; reserve 2 teaspoons.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, dust with reserved sifted powdered Natvia.



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