Recipe: Yogurt cake with pistachios

Total time: 1 hour

Servings: 6

Note: Adapted from “Moro” by Sam and Sam Clark. They write, “This Lebanese pudding is delicious warm or chilled. Some fruit on the side, although not necessary, is a nice addition.

3 eggs, separated

1/4 cup plus 3 1/2 tablespoons superfine sugar, divided

2 vanilla pods, split in half lengthwise

1 cup plus 2 tablespoons Greek yogurt, plus extra for serving

Finely grated zest 1/2 orange

Finely grated zest and juice of 1 lemon

2 1/2 tablespoons flour

1/4 cup coarsely chopped pistachio nuts

1. Heat the oven to 350 degrees. Grease a 10-inch round cake pan (solid, not a springform) and line the base with parchment paper. Grease the parchment paper and set aside.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the egg yolks with 5 tablespoons plus 2 teaspoons of the sugar until thick and pale, about 5 minutes. Scrape the seeds from the vanilla pods and beat into the egg mixture. Beat in the yogurt, orange and lemon zest, lemon juice and flour until incorporated.

3. In a separate bowl, whisk the egg whites with the remaining sugar until soft peaks form. Gently and evenly, fold the whites into the yogurt mixture. Pour the cake mixture into the prepared cake pan.

4. Place the cake pan in a larger roasting pan, allowing for at least 1 inch clearance on all sides. Place the roasting pan in the oven and pour in boiling water halfway up the filled tin.

5. Bake the cake for 20 minutes. Quickly but gently sprinkle the pistachios evenly over the top of the cake, then continue baking until the top of the cake is lightly browned, about 20 more minutes. The correct consistency of the cake should be a light sponge on top with a moist custard below. Serve the cake with yogurt.

Each serving: 199 calories; 7 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 4 grams saturated fat; 113 mg. cholesterol; 48 mg. sodium.