Yoghurt cake

This is one of the lightest and freshest desserts you can think of. And somehow just making and eating it reminds me that spring is just around the corner. The recipe calls for a vanilla pod. You could use a little vanilla extract or essence but don’t be tempted to use anything called vanilla flavouring; it’ll make the cake taste of chemicals.

The caramelised walnuts are a nice contrast from the fluffiness of the cake but you could use other nuts such as hazelnuts or pecans. Or you could even use mixed dried fruits with the nuts. The method’s exactly the same.

To serve four or five

Three eggs - separated
70g caster sugar
One vanilla pod
350g natural yoghurt
Zest of an orange
Juice and zest of a lemon
20g plain flour
A further two tablespoons of caster sugar
A handful of walnut halves

Pre-heat the oven to 180°C, gas mark 4

First, the nuts. Place the two tablespoons of caster sugar in a small heavy-bottomed saucepan over a medium heat. After a few minutes, the sugar will start to melt and, after a few minutes more, will start to colour. Give it a gentle stir once or twice to evenly colour and then remove from the heat. Break up the walnut halves a little and stir them into the caramel before spooning the mixture out onto greaseproof paper. Allow to cool before breaking into pieces.

To make the cake, in a bowl, and using a wooden spoon, cream the egg yokes with the castor sugar until the mix goes pale. Split the vanilla pod lengthwise and, with the point of a knife, scrape the sticky seeds out and add them to the egg and sugar mixture along with the orange and lemon juice, the lemon zest, flour and yoghurt. Mix well.

In a scrupulously clean large bowl, whisk the egg whites until forming soft peaks and, using a metal spoon, fold them into the yoghurt mix.

Spoon the mixture into a small casserole dish, loaf tin or flan dish with a solid bottom. Place that dish into a roasting tin and add enough water to come 1” up the outside of the cake’s container. Place in the oven and bake for 30 minutes or so until the top has browned a little and the cake resembles a light sponge with wet custard.

To serve, spoon a portion of the cake onto a plate and place broken pieces of caramelised nuts on top.