Yoghurt Cake with Pistachios

Name: Yoghurt Cake with Pistachios
Cuisine: Greek
Ingredients: 20 g plain flour; juice of 1 lemon; 30 g shelled unsalted pistachio nuts, roughly chopped; 3 large organic or free-range eggs, separated; 70 g caster sugar; 3 large organic or free-range eggs, separated; 350 g yoghurt; 2 vanilla pods, split in half lengthways; finely grated zest of 1 lemon and ½ orange; finely grated zest of 1 lemon and ½ orange

Preparation info

Serves
6

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This Lebanese pudding is delicious warm or chilled. Some fruit on the side, although not necessary, is a nice addition – cherries in June to July, or pomegranate seeds in December. If you do not make your own yoghurt, use a mixture of Greek strained yoghurt and normal yoghurt, or Greek yoghurt thinned with a little milk.

Ingredients

3 large organic or free-range eggs, separated
70 g caster sugar
2

Europe
Asia
Lebanon
Greece
Dessert
Cake
Vegetarian
December
June
July

Method

Preheat the oven to 180°C/350°F/Gas 4, and put a bain-marie of water in to warm on the middle shelf. Have ready a 25cm round or square baking dish or cake tin with a solid bottom, preferably stainless-steel, or lined with greaseproof paper.

In a bowl beat the egg yolks with thr