Yoghurt cake

This cake is amazingly light, and has a very clean taste.

Moro, 34 Exmouth Market, London. 8 steps

3 egg yolks		Beat until thick and pale	Pour into lined backing tin, 25cm round, with solid bottom. Place in bain-marie, with boiling water half-way up the cake tin. Cook 25 minutes in moderate oven
55g sugar
2 pods vanilla	Take seeds, discard skin	Mix
350g yoghurt
1/2 lemon's zest
1 lemon's juice
1/2 orange zest
20g flour
3 egg whites	Whisk	Fold in gently
15g sugar
3 tablespoons sugar			Sprinkle over, cook 20 minutes more until top is light brown

The cake should (apparently) be a light sponge on top, and a wet custard below. I prefer it a light sponge all the way through. Serve with yoghurt and fruit—cherries, pomegranate seeds.

If you don't make your own yoghurt, use Greek strained yoghurt, thinned with a little milk.

Shay found it disappointing at first, but after leaving it to cool found it very nice. The original recipe had pistachio nuts on top, instead of sugar, but that didn't add anything.