Cook Time: 25 Minutes
What you need
For the Cake
- 200g caster sugar
- 4 eggs
- 100ml of olive oil
- 100ml natural yoghurt
- 100g pistachio nuts (blitzed into fine crumb)
- 125g Odlums Self Raising Super Flour
For the frosting
- 200g butter at room temperature
- 100g icing sugar
- 200g cream cheese
- 100ml natural yoghurt
For the toppings
- 400g raspberries
- 50g chopped pistachios
- 200g melted white chocolate
Recipe Steps
- Preheat the oven to 180C/ Gas Mark 4. Grease two 20cm loose-bottomed cake tins with some butter.
- In a large bowl add the eggs and caster sugar and beat with the electric beater until it doubles in volume and thickens slightly.
- Then add the olive oil and natural yoghurt and beat them in until combined.
- Now add the pistachio nuts and flour and fold them in lightly using a spatula.
- Divide the mixture between the two greased cake tins and bake in the oven for 25mins.
- Allow them to cool slightly before taking them out and transferring them to a wire rack.
- For the frosting in a large bowl add the butter and icing sugar and beat with your electric beater until smooth. Add the cream cheese and then beat again until smooth. Now add the yoghurt and fold it using a spatula.
- Now assemble the cake. Add half the frosting using an offset spatula on top of one of the cake layers. Add the second sponge on top. Then add the rest of the frosting and spread it nicely. Add half the nuts on top. Then scatter over the raspberries followed by the rest of the nuts. Finally, finish with a good drizzle of the white chocolate from a height.
