113. Yogurt and pistachio cake
Serves 2.
Ingredients
- 1 large egg, separated
- 25g unrefined caster/granulated sugar
- 1/2 teaspoon vanilla bean paste (or extract at a pinch)
- Zest and juice of 1/2 a lemon
- Zest of 1/2 an orange
- 120g yoghurt
- 2 teaspoons flour, spelt
- A handful of unshelled pistachios, roughly chopped
- Natural yoghurt, to serve
Cooking Directions
- Preheat the oven to 180C/350F (fan). Place of pan of water in the oven to serve as a bain-marie (ie make sure your baking tin will fit inside it...)
- In a bowl, whisk the egg yolk with half the sugar until thick and creamy. Add the vanilla, lemon zest and juice, orange zest, yoghurt and flour and continue to whisk until combined.
- In a separate bowl, whisk the egg yolk with the rest of the sugar until stiff peaks form. Fold the egg whites into the egg yolk mixture.
- Pour the batter into a small baking tin, dish or two ramekins. Place in the bain-marie ensuring that the water comes halfway up the side and bake for 20 minutes.
- After 20 minutes, quickly sprinkle the top with the pistachios and bake for another 15 - 20 minutes until the top is golden and firm to the touch. The underneath should remain more liquid so the old skewer trick won't work here.
- Serve hot or cold with more yoghurt.
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