Raspberry and pistachio

Bundt cake

1h
low
6

Ingredients

For the cake:

195 g of GALLO self-rising flour

½ teaspoon of salt

115 g of butter, soft

300 g of sugar

4 eggs

1 teaspoon of vanilla

160 g of natural yoghurt

100 g of fresh raspberries

50 g of salt-free pistachios, peeled

For the icing:

100 g of icing sugar

6 fresh raspberries

A few drops of lemon juice

Preparation

Step 1

Preheat the oven to 170ºC.

Step 2

Grease a 20-cm round cake mould or a 6-cup Bundt mould.

Step 3

In a bowl sift the flour and add the salt.

Step 4

Whip the butter with the sugar until you get a creamy and pale mixture, after about 5 minutes.

Step 5

Add the eggs one by one, mixing well before adding the next one.

Step 6

Finally, add the flour and the yoghurt alternating between them and mixing with a spatula.

Step 7

Pout the batter into the mould and bake for 40 minutes or until a toothpick comes out clean when inserted in the centre.

Similar

Recipes
See recipe
Saint Patrick’s Day
pistachio cake
120' medium
See recipe
Sweet potato and blueberry pancakes
15' low
See recipe
Wholemeal banana cake
with walnuts and chocolate
1h medium

Similar

Recipes
See recipe
Saint Patrick’s Day
pistachio cake
120' medium
See recipe
Sweet potato and blueberry pancakes
15' low
See recipe
Wholemeal banana cake
with walnuts and chocolate
1h medium

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