Whilst this recipe might be called a yogurt “cake”, we’re actually talking desserts here. I feel I should clarify this from the start before you rush to get the teapot and afternoon tea crockery out.
You won’t be disappointed though - this is a beautiful and unusual dessert. For starters it looks stunning doesn’t it? It’s also gorgeously light and fluffy with warm and exotic flavours.
I love that it’s made of yogurt. Is it me, or are the majority of dessert recipes these days composed mainly of cream or creme fraiche? Don’t get me wrong, I’m a creamy pud fan – but it also feels good to end a meal with something lighter and less rich - that still tastes special.
3 eggs 4 tbsp sweetener* 350g natural yogurt 2 tsp vanilla paste** Zest and juice of lemon Zest of orange or 1 tsp orange essence 1 heaped tbsp almond flour 1tsp ground cardamon Pinch of salt
*Natural sweetener options could include xylitol, erythritol, allulose. I used allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
**I recommend using the more fully flavoured vanilla paste - not to be confused with vanilla essence
Grease a 20cm diameter ovenproof dish with melted butter. Pre-heat the oven to Gas Mark 5/170C. Separate the eggs into 2 big bowls. Whisk the egg whites into soft peaks. Add the sweetener and salt to the egg yolks and whisk to thicken a little. Then add vanilla paste, lemon juice and zest, orange zest (or orange essence), yogurt and cardamon. Blend well. Finally add the almond flour and mix until everything is well combined. Fold in the egg whites taking care not to knock out the air. Pour the batter into the prepared dish. Place the dish into a large baking tray with high sides. Pour boiling water into the tray to half way up the sides of the dish. Bake for approximately 30 minutes - until the top of the cake is just starting to brown and set and the bottom of the cake is still soft. As soon as the cake is out the oven, scatter chopped pistachios and pomegranite seeds over the top. Serve warm.
