Yogurt Cake with Pistachio Nuts, Crème Fraîche and Passion Fruit

Name: Yogurt Cake with Pistachio Nuts, Crème Fraîche and Passion Fruit
Yield: Serves 4-6
Cuisine: Moroccan
Ingredients: 60-90 ml/4-6 tbsp crème fraîche and 4-6 fresh passion fruit or 50 g/2 oz/½ cup summer berries, to serve; handful of pistachio nuts, roughly chopped; 60-90 ml/4-6 tbsp crème fraîche and 4-6 fresh passion fruit or 50 g/2 oz/½ cup summer berries, to serve; 60-90 ml/4-6 tbsp crème fraîche and 4-6 fresh passion fruit or 50 g/2 oz/½ cup summer berries, to serve; 300 ml/½ pint/1¼ cups Greek (US strained plain) yogurt; seeds from 2 vanilla pods (beans); scant 15 ml/1 tbsp plain (all-purpose) flour; grated rind and juice of 1 lemon; 3 eggs, separated; seeds from 2 vanilla pods (beans); 75 g/3 oz/scant ½ cup caster (superfine) sugar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Some yogurt cakes are dry and served with tea, others are bathed in lemon syrup and served at room temperature, and then there is this type, which is delicious warm or chilled with a dollop of crème fraîche or yogurt and a spoonful of fresh passion fruit. In Morocco this type of moist cake isn’t necessarily reserved for dessert; it can be enjoyed at any time of day.

Ingredients

Africa
Morocco
Dessert
Mediterranean
Vegetarian
Cake

Ingredients

Method