Here is a Turkish version of sponge cake, made with yogurt and olive oil. The ground pistachios incorporated into the batter give the cake a lovely pale green color. The cake is lovely served with yogurt or crème fraîche and mixed fresh berries. Here is a Turkish version of sponge cake, made with yogurt and olive oil. The ground pistachios incorporated into the batter give the cake a lovely pale green color. The cake is lovely served with yogurt or crème fraîche and mixed fresh berries.
SERVES 8 TO 10
Heaping 1 cup [150 g] hulled unsalted pistachios
5 large eggs, at room temperature, separated
1 cup [200 g] organic cane sugar
3/4 cup [180 ml] whole-milk yogurt
1/2 cup [120 ml] extra-virgin olive oil
1 cup [150 g] unbleached all-purpose flour
3/4 tsp baking soda
1/4 tsp fine sea salt
3/4 tsp cream of tartar
Preheat the oven to 350°F [180°C]. Butter and flour a 10-in [25-cm] round cake pan.
Spread the pistachios on a baking sheet and toast them in the oven until crisp but not browned, about 10 minutes. Remove from the oven but leave the oven on. When cool enough to handle, remove as much of the skins as you can by placing the nuts in a clean kitchen towel and rubbing between your hands. Grind the nuts in a food processor to the texture of fine bread crumbs.
Beat the egg yolks in a large mixing bowl. Add 1/2 cup [100 g] of the sugar and beat until the eggs have lightened and the mixture has thickened. Mix in the yogurt, followed by the olive oil.
Mix the flour with the baking soda and salt; add to the egg mixture together with the ground pistachios and mix well.
Put the egg whites in a large bowl. Add the cream of tartar and whisk until you have soft peaks. Add the remaining 1/2 cup [100 g] sugar and continue whisking until you have stiff peaks. Gently fold the egg whites into the batter and pour into the prepared cake pan.
Bake until the cake is golden and risen, 55 to 60 minutes. Insert a skewer and if it comes out with no crumbs attached, the cake is ready. Let cool for a few minutes, then unmold onto a wire rack to cool completely. The cake is best the day it is made.
