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.
Preheat oven to 180°C (160°C fan forced). Grease a deep 22cm round cake tin, line base with baking paper.
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.
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.
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.
Serve cake warm or at room temperature with double cream and more fresh blackberries.