Yoghurt & Pistachio Cake

150g flour
pinch salt
¾ tsp Bi-Carb
¼ tsp Baking Powder

 6 eggs separated (room temp)
1 cup of castor sugar
½ cup of oil

¾ cup of fresh Greek plain yoghurt
100g chopped shelled Pistachios
½ tsp of cream of tartar

 

• Mix Flour, salt, Bi-Carb, Baking Powder together in a small bowl and put aside.
• Mix (with an electric mixer) the egg yolks, slowly add ½ the sugar, and then slowly drizzle the oil through (as though you were making mayonnaise) Until it is pale and thick.
• Fold through the Greek yoghurt and Pistachios.
• Fold Through the Dry Mix of Flour etc.
• Beat the Egg Whites with Cream of Tartar, whilst slowly adding the other ½ cup of Sugar till you have soft shiny Peaks (also fold that through).
• Then pop this guy in the oven until it springs back at you. I made mine into cupcakes but works super as a cake too, It's just really hard to cut becasue of the toffeed almonds.
• For the icing I just made a white chocolate ganache; (if available I prefer to use white couverture, but Coles only have just white buttons, which do work fine.)
  which is just thickened cream brought to the boil and stir through the white chocolate. (3 parts chocolate to 1 part cream).
• You will need Flaked almonds which you should put in the oven to roast. And then make a toffee and coat the roasted almonds in toffee.

Don’t ask me the best way to do this, (I freaking suck at toffee) I tried to do it from memory by just heating up about 2 cups of sugar in a pan and waiting for it to dissolve, but I kept moving it too much and making it crystallize.

Tony (my housemate and co-chef), gave the suggestion to add water, so I did.

All was going well until eventually all the water cooked away and it was back to sugar again, but it ended up melting and going back to a toffee type form, still a few crystals but I bashed them out and mixed through the almonds fine.

But if you have an alternative way to make a hard toffee go for it. Because my way sucks.