Yoghurt cake

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 because 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, or you could even use mixed dried fruits with the nuts. The method’s exactly the same.

Ingredients:

Serves 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

Method:

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 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, use a wooden spoon to cream the egg yolks with the castor sugar until the mix goes pale. Split the vanilla pod lengthwise, scrape the 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. Place that dish into a roasting tin and add enough water to come 1in up the outside of the cake’s container. Bake in the oven for 30 minutes or until the top has browned and the cake resembles a light sponge.

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