For the cake:
195 g of GALLO self-rising flour
½ teaspoon of salt
115 g of butter, soft
300 g of sugar
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
Preheat the oven to 170ºC.
Grease a 20-cm round cake mould or a 6-cup Bundt mould.
In a bowl sift the flour and add the salt.
Whip the butter with the sugar until you get a creamy and pale mixture, after about 5 minutes.
Add the eggs one by one, mixing well before adding the next one.
Finally, add the flour and the yoghurt alternating between them and mixing with a spatula.
Pout the batter into the mould and bake for 40 minutes or until a toothpick comes out clean when inserted in the centre.