Raspberry and pistachio

Bundt cake



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


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.

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