Decadent blackberry, yogurt and pistachio cake

Make the best of the fresh blackberry season with this delicious, zesty cake.

Ingredients:

• 1/3 cup (45g) pistachios
• 250g butter, softened
• 1 lemon, finely zested
• 1 cup (220g) caster sugar
• 3 eggs
• 2 ½ cups (375g) self-raising flour
• ½ cup (40g) shredded coconut
• 1 cup (250g) Greek style yogurt
• 200g blackberries
• 2 tablespoons brown sugar
• 2 tablespoons pistachios, roughly chopped
• Extra blackberries, to serve
• Double cream, to serve

Method:

1. Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake tin, line base with baking paper.
2. Place pistachios in a food processor and pulse until ground, set aside. Place butter, zest and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add eggs one by one, beating well in between additions. If mixture splits slightly, add a little of the flour to recombine.
3. Using a wooden spoon, stir in the ground pistachio, flour, coconut and yogurt. Fold through ½ the berries. Spoon mixture into prepared pan, spread evenly with a plastic spatula.
4. Scatter remaining berries, sugar and pistachios on top. Bake uncovered for about 50–60 minutes or until golden and firm to touch and a skewer inserted in the centre comes out clean. Stand for 5 minutes in tin then transfer to a cooling rack.
5. Serve cake warm or at room temperature with double cream and extra fresh blackberries.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Recipe from Fresh Aussie Raspberries and Blackberries – freshberries.com.au

Republished with permission of Wyza.