The heroes of this simple cake – yoghurt, raspberries and nuts – all play a significant part. Yoghurt, like buttermilk in cakes, lightens the batter and provides a delicious lactic tang. The raspberries add bursts of fruitiness in the almond batter, which is also studded with nubbly bits of green pistachio, making this a gorgeous afternoon tea cake.
1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 20cm round cake pan; line base and side with two layers of baking paper.
2.Beat butter, rind and caster sugar 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.
3.Spoon half the mixture into pan; top with a third of the raspberries. Spread with remaining mixture; place another third of the raspberries on top, pushing them into batter; top with remaining raspberries.
4.Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
5.Just before serving, dust with sifted icing sugar.