Yoghurt cake with pistachios

Updated at: Thu, 17 Aug 2023 00:08:43 GMT

Step 1

Heat the oven to 180C/fan 160C/gas 4 and put a roasting tin half-full of water in to warm on the middle shelf. Have ready a 25 cm round or square baking dish.

Step 2

In a bowl, beat the egg yolks with ¾ of the sugar until thick and pale. Scrape out the seeds from the vanilla pods and mix into the egg and sugar mixture. Add the yoghurt, lemon and orange zests, lemon juice and the flour and mix well. In a separate bowl whisk up the egg whites with the remaining sugar until soft peaks form. Gently and evenly fold the whites into the yoghurt mixture.

Step 3

Pour the mixture into the baking dish. Put the dish in the bain-marie, making sure that the water comes halfway up the tine and cook for about 20 minutes. Then add the chopped pistachios, sprinkling them gently on top and continue cooking for a further 10-15 minutes until the top is light brown in colour. The correct consistency of the cake is a light sponge on top with a wet custard below. Serve with extra yoghurt.

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