food & Wine


Decadent blackberry, yogurt and pistachio cake

Decadent blackberry, yogurt and pistachio cake

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


  • 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


  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.

Recipe from Fresh Aussie Raspberries and Blackberries –

Republished with permission of Wyza.