Yogurt cake with pistachios recipe - Telegraph
This is an absolute classic – the definitive yogurt cake, based on the Moro recipe.
It’s delicious warm or chilled.
3 eggs, separated
75g/3oz golden caster sugar
Seeds from 2 vanilla pods
Zest and juice of 1 lemon
Zest of 1/2 orange
10g/½ oz plain flour
30g/1oz pistachios, roughly chopped
Preheat the oven to 350F/180C/Gas 4.
Line a solid-bottomed 25cm/10in cake tin with greaseproof paper (or a similar-sized pie dish would be fine too).
Find a deep-sided baking tray that will fit the cake tin and you can use as a bain-marie.
In a bowl, beat the egg yolks with 50g of the sugar until thickened and pale.
Stir in the vanilla seeds, yogurt, lemon zest and juice, orange zest and flour; mix well.
In a separate clean bowl, whisk the egg whites until you have stiff peaks, then add the remaining sugar and continue to whisk for a moment until it becomes glossy.
Gently fold the egg whites into the yogurt mix, then pour into the cake tin and place the cake tin inside the baking tray.
Bring a kettle to the boil and pour the water around the cake tin so that it reaches halfway up the sides of the cake tin.
Place in the oven for 20 minutes, then sprinkle over the pistachios and return to the oven for a further 20 minutes until golden on top.
Remove from the water immediately.
Eat warm or cool – the consistency should be a light sponge with custard underneath.
Serve with an extra dollop of yogurt.
by Lucinda Scala Quinn:
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