Yoghurt and pistachio cake (Kopie)

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From The Moro Cookbook via The Guardian

Yield: Serves 2

Ingredients
•1 large egg, separated
•25g (1 tablespoon)unrefined caster/granulated sugar
•1/2 teaspoonvanilla bean paste (or extract at a pinch)
•Zest and juice of 1/2 alemon
•Zest of 1/2 anorange
•120g (about 1/2 a cup)yoghurt (I used a 80:20 mix of natural yoghurt and greek yoghurt but all natural or greek yoghurt thinned down with milk will also do)
•2 teaspoonsflour (I used spelt as it was on hand but you could easily make it gluten free)
•A handful of unshelledpistachios, roughly chopped
•Natural yoghurt, to serve

Cooking Directions
1. Preheat the oven to 180C/350F (fan). Place of pan of water in the oven to serve as a bain-marie (ie make sure your baking tin will fit inside it...)
2. In a bowl, whisk the egg yolk with half the sugar until thick and creamy. Add the vanilla, lemon zest and juice, orange zest, yoghurt and flour and continue to whisk until combined.
3. In a separate bowl, whisk the egg yolk with the rest of the sugar until stiff peaks form. Fold the egg whites into the egg yolk mixture.
4. Pour the batter into a small baking tin, dish or two ramekins. Place in the bain-marie ensuring that the water comes halfway up the side and bake for 20 minutes.
5. After 20 minutes, quickly sprinkle the top with the pistachios and bake for another 15 - 20 minutes until the top is golden and firm to the touch. The underneath should remain more liquid so the old skewer trick won't work here.
6. Serve hot or cold with more yoghurt.

http://www.londonbakes.com/2012/10/yogurt-and-pistachio-cake.html