Raspberry and pistachio

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.