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Blackberry, Yogurt and Pistachio Cake

Berries are a deliciously decadent snack or ingredient you don't need to feel guilty about. Try this light cake incorporating blackberries for an impressive touch when entertaining this summer.


  • ? cup (45g) pistachio

  • 250g butter, softened

  • 1 lemon, finely zested

  • 1 cup (220g) caster sugar

  • 3 eggs

  • 2½ cups (375g) self-raising flour

  • ½ cup (40g) shredded coconut

  • 1 cup (250g) Greek style yogurt

  • 200g blackberries

  • 2 tablespoons brown sugar

  • 2 tablespoons pistachio, roughly chopped

  • Extra blackberries, to serve

  • Double cream, to serve


  • 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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Serve cake warm or at room temperature with double cream and more fresh blackberries.

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