• ⅓ cup (45g) pistachio
  • 250g butter, softened
  • 1 lemon, finely zested
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 2½ cups (375g) self-raising flour
  • ½ cup (40g) shredded coconut
  • 1 cup (250g) Greek style yogurt
  • 200g blackberries
  • 2 tablespoons brown sugar
  • 2 tablespoons pistachio, roughly chopped
  • extra blackberries, to serve
  • double cream, to serve

  • Preheat oven to 180°C (160°C fan forced). Grease a deep 22cm round cake tin, line base with baking paper.
  • 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.
  • 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.
  • 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.
  • Serve cake warm or at room temperature with double cream and more fresh blackberries.

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  • Prep
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