Pistachio and Yoghurt Cake

Pre-heat the oven to 180C (350F) and grease and flour a round 26cm (10 inch) springform tin.

Rub as much of the skin off the pistachios as you can, then place in a food processor and grind into a fine powder.

Sift the flour together with the bi-carb/baking soda, baking powder and salt. Set aside.

Separate the eggs, placing the yolks and whites in separate large mixing bowls. Set the whites aside. To the yolks add half the sugar and beat until pale and very thick.

Add the yoghurt and olive oil to the yolks and mix until all combined. Add the flour and pistachios and fold into the mixture very lightly using a large metal spoon.

To the whites add the cream of tartar and beat until soft peaks form. Add the remaining 1/2 cup of sugar and beat again until stiff peaks form.

Add the beaten whites to the batter and again fold in very gently using a large metal spoon.

Pour the batter into prepared tin and place into the oven for 55 minutes or until cooked. Cool in tin on a wire rack.

Serve plain, topped with icing sugar, or with orange or rosewater infused whipped cream or Greek yoghurt and a drizzle of honey.

*I use raw castor sugar in this recipe but white is just fine. Do not however, use granulated raw sugar, it will not work.

Note: In the photo above I added a couple of drops of green food dye when I was folding in the egg whites as it was requested, I usually do not colour this cake.