Recipe by pattikay in L.A.
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.
Top Review by Aunt Cookie
This dessert has a great flavor (very lemony, which is great with pistachios as it turns out). I'm not sure if this turned out the way it was supposed to, though, because my cake actually was more like a flan or custard (it was pretty wet). I love custard, so this was not a problem...I'm just not sure if it turned out the way it was supposed to. Also, it took about a 1/2 hour longer to bake than indicated in the recipe. Anyway, I'm likely to make this again; I may even divide the batter into custard cups next time. Thanks for posting!
- 3 eggs, separated
- 1⁄2 cup caster sugar
- 2 vanilla pod, seeds from
- 1 1⁄4 cups Greek yogurt
- 1 lemon, juice and rind of, grated
- 1 tablespoon flour
- 1⁄4-1⁄2 cup pistachios, shelled and chopped
- creme fraiche
- passion fruit or fresh berries
Directions See How It's Made
- 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).