Free Healthy Recipe - Yoghurt, Pistachio and Fig Cake

Dairy free, Low GI, Low sugar

This "healthed up" version of a traditional Moroccan cake tastes and feels quite indulgent. Under the light sponge cake lies soft runny citrus custard with crunchy pistachio pieces. While it's not overly sweet the pieces of fig help satisfy the palate of those with a very sweet tooth.

5 dried figs chopped
2 tbsp rose water
30 grams pistachios, roughly chopped
3 large eggs
¼ cup honey
350 grams sheep's yoghurt
1 lemon zested
½ orange zested
½ lemon juiced

Preheat the oven to 180C and place in a baking tray with boiling water to stay hot. Soak the figs in rosewater for 15 minutes.

Separate the eggs and combine the honey with the egg yolks in a bowl.
Add the yoghurt, lemon and orange zest, lemon juice, figs and semolina and combine well.
In a separate bowl, whisk the egg whites until they become stiff and form peaks. Fold the egg yolk mixture into the egg whites.
Sprinkle a spoon of chopped pistachios into the bottom of individual ramekin dishes. Spoon the yoghurt mixture into each dish. Place the ramekins onto the baking tray (the water should come halfway up the sides of each dish) and bake for 20 minutes until top of the sponge is light golden on top.

Makes 6 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 20 mins
Ready in: 50 mins

Suitable for:
Dessert, Snack
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Nutritional Information - Per Serve
Kj 1029 kj
Calories 246 kcal
Fat 9.8 g
Saturated Fat 3.9 g
Total Carbohydrate 29.4 g
Total Protein 9.6 g
Fibre 2.9 g

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