Yogurt and Pistachio Cake

Ingredients

• 1 cup (240 ml) Pistachios, raw, unsalted
• 1 cup (240 ml) flour
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2.5 ml) salt
• 6 Eggs separated, and at room temperature
• 1 1/4 cup (300 ml) Sugar
• 3/4 cup (180 ml) Yogurt
• 1/2 cup (120 ml) Extra-virgin olive oil

Method

1. Preheat the oven to 300 degrees (150°C).
2. Toast the pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub the pistachios between your hands or towels to remove the outer skins, then grind them finely in a food processor. Add the flour, soda, and salt and process briefly.
3. Butter and flour a 10-inch (25 cm) springform pan. Increase the oven temperature to 350 degrees (175°C).
4. In a mixer, beat the egg yolks with 1/2 cup (120 ml) of the sugar until pale yellow and thick ribbons form. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.
5. Beat the egg whites to soft peaks, add the remaining 3/4 cup (180 ml) sugar, and beat to stiff peaks. Fold the egg whites into the batter.
6. Pour the batter into the prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from the pan, and serve with drained yogurt, honey, and chopped pistachios.

serve with whipped cream and fruit.

It was fabulous!