Yogurt cake with pistachio nuts

Name: Yogurt cake with pistachio nuts
Ingredients: 4–6 fresh passion fruit, or 50 g/2 oz/½ cup summer berries, to serve; 4–6 fresh passion fruit, or 50 g/2 oz/½ cup summer berries, to serve; 90 ml/6 tbsp crème fraîche, to serve; seeds from 2 vanilla pods (beans); seeds from 2 vanilla pods (beans); 75 g/3 oz/scant ½ cup caster (superfine) sugar; 3 eggs, separated; handful of pistachio nuts, roughly chopped; 15 ml/1 tbsp plain (all-purpose) flour; grated rind and juice of 1 lemon; 300 ml/½ pint/1¼ cup Greek (US strained plain) yogurt; butter, for greasing

Preparation info

Serves
8–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Flavoured with vanilla and pistachios, this unusual cake contains very little flour. The texture is lightened with whisked egg whites. Serve with fresh fruit and eat the same day.

Ingredients

butter, for greasing
3 eggs, separated
75 g/3 oz/scant

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 25cm/10in square shallow tin (pan) with baking parchment.
In a mixing bowl, beat the egg yolks with 50g/2oz/¼ cup sugar until pale and fluffy. Beat in the vanilla seeds and stir in the yogurt, le