YOGURT CAKE WITH PISTACHIO NUTS
From the Food and Cooking of Spain, Africa and the Middle East. A dessert posted for ZWT 3, North Africa and the Middle East region.
Provided by pattikay in L.A.
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350.
- line a 10 inch square ovenproof dish with waxed paper and grease well.
- beat the egg yolks with 2/3 of the sugar in a bowl, till pale and fluffy.
- beat in the vanilla seeds and then stir in the yogurt, lemon rind and juice and the flour.
- in a separate bowl, whisk the egg whites till stiff, then gradually whisk in the rest of the sugar to form soft peaks.
- Fold the whisked whites into the yogurt mixture.
- turn the mixture into the prepared dish.
- place the dish in a roasting pan and pour in enough cold water to come about halfway up the outside of the dish.
- bake in the oven for about 20 minutes till the mixture is risen and just set.
- Sprinkle the pistachio nuts over the cake and then bake for an additional 20 minutes till browned on top.
- serve the cake warm or cooled and chilled with creme fraiche and a spoonful of passion fruit drizzled over the top.
- alternatively, sprinkle with a few fresh berries (your choice).
Nutrition Facts : Calories 204.7, Fat 7.2, SaturatedFat 1.6, Cholesterol 158.6, Sodium 52.7, Carbohydrate 29.9, Fiber 0.9, Sugar 26.1, Protein 6.5
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