Pistachio and Redcurrant Yogurt Cake

Our ultimate favourite, this light and fluffy sponge cake has a subtle pistachio flavour that beautifully contrasts with tangy fresh redcurrants. It has less sugar than usual and Greek yogurt which makes for a wonderful light texture. This pistachio and redcurrant cake is a quick and easy way to impress your family and guests.

Makes: 10

Prepare: 30 minutes

Cook: 1 hour

Ingredients:

• vegetable oil for greasing
• 5 eggs, separated
• 110g golden caster sugar
• 100g full fat natural Greek yogurt
• 60ml extra virgin olive oil
• 200g all purpose flour
• ¼ tsp baking powder
• ½ tsp bicarbonate of soda
• 100g pistachios, chopped
• 150g fresh redcurrants
• 1 tbsp golden icing sugar

1. Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 23cm springform cake tin with baking parchment and put on a baking tray. In a large mixing bowl, use electric beaters to whisk the egg yolks with half the sugar for 3-4 minutes, until thick and pale. Wash and dry the beaters thoroughly.

2. In another clean bowl, whisk the egg whites to form soft peaks. Gradually whisk in the remaining caster sugar, continuing to whisk until stiff and shiny. Use a metal spoon to gently fold the yogurt and olive oil into the egg yolk mixture, followed by the flour baking powder, bicarbonate of soda, 75g pistachios and the redcurrants.

3. Carefully fold in the egg whites and spoon the mixture into the cake tin, smoothing the top. Bake for about 1 hour, covering the top with foil halfway through, until risen and coming away at the sides. Leave to cool in the tin; the cake might sink a bit. Remove from the tin, dust the top with icing sugar and scatter with the remaining 25g pistachios.

Tip: Take care when folding in the egg whites, gently cutting them in rather than stirring - you want to lose as little air from the mixture as possible.