Orange & Pistachio Yogurt Cake

Ingredients

• 1/2 cup (130 g) plain Greek yogurt, 2%
• 1 (50 g) large egg
• 1 (33 g) egg white
• 1 tbsp (15 ml) honey
• 3/4 tsp (4 ml) extra-virgin olive oil
• 4 tsp (20 ml) orange juice
• 1 1/2 tsp (3 g) orange zest
• 3 tbsp (22 g) whole wheat flour
• 1 1/3 tbsp (8 g) almond flour
• 1/4 tsp (1 g) baking powder
• 1 1/4 tbsp (12 g) pistachios

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Method

1. Heat the oven to 350°F (180°C). Whisk the yogurt, egg, egg white, most of the honey, the oil, the orange juice and most of the zest.
2. Fold in the dry ingredients — flour, almond flour, baking powder — then most of the pistachios.
3. Bake 22–25 minutes in a 4 1/2-inch (11 cm) pan lined with parchment, until a skewer comes out clean. Brush the remaining honey over the hot cake and scatter the last pistachios and zest while it is warm. Cool 10 minutes in the pan, then lift it out by the parchment.