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ALLERGENS: DAIRY, EGGS, TREE NUTS
Ingredients
120g raw cashews
50g pistachio butter
60g milk of choice, plant milk or dairy milk
30g raw honey (I use orange blossom)
6 drops of high quality stevia, or sub for an extra 30g of honey
1 tsp lecithin powder*
10g mild extra virgin olive oil
500g full-fat Greek yoghurt (10-12% fat)
2 whole eggs
3 egg yolks
6g arrowroot flour
¼ tsp fine sea salt
1 tsp Madagascan vanilla extract
*helps emulsify the batter for a silkier texture, but can be omitted
Instructions
Preheat the oven to 175°C fan. Line the 17 cm springform tin with scrunched baking paper, letting it rise above the sides, and set the rack on the lower-middle shelf.
Place the cashews in a bowl, cover with boiling water and leave for 30–40 minutes. Drain them thoroughly by letting them sit in the sieve for a few minutes so they carry no extra water into the cake.
Use a high speed blender and blend the drained cashews with the pistachio butter, milk, honey, lecithin and olive oil until you have a smooth loose mixture. The texture should resemble thick cream or loose tahini, not a stiff paste; add another 5–10 g of milk only if the blender struggles.
In a large bowl, whisk the Greek yoghurt with the arrowroot, vanilla and salt until no lumps remain. Add the cashew-pistachio cream and whisk gently until it's well combined. You want a creamy custard, not a foamy batter.
Lightly beat the whole eggs and yolks in a separate bowl, then add them gradually to the yoghurt mixture, whisking gently as you go. Add 6 drops of liquid stevia and taste: the batter should be slightly sweeter than you want the final cake, as sweetness softens after baking and chilling. Add 1–2 more drops if needed, or use honey entirely. Rest the batter for 10 minutes so the arrowroot hydrates.
Pour the batter into the cake tin and tap it gently to release large air bubbles. Bake for approximately 35 minutes. If one side browns faster, rotate the tin at around the 25-minute mark. Start checking properly from 32–35 minutes: you are looking for set, puffed edges, a deeply browned top and a centre that still wobbles boldly. For the creamiest texture, pull the cake when the centre reaches 69–70°C and don't let it go much above 72°C, or it will set dense after chilling.
Remove the cake from the oven and let it cool uncovered on a rack, still in its tin. Do not cover it while warm. Once at room temperature, refrigerate uncovered overnight.
Serve chilled, with some warm honey or some roasted fruits and a scattering of chopped pistachios.
NOTES:
The batter will be thick and sticky and it is totally normal, it helps the cake stay moist and dense without becoming too crumbly.
Keep refrigerated, loosely covered, and eat within 3–4 days. The texture is at its best from the day after baking. Not suitable for freezing.
*Lecithin helps emulsify the batter for a silkier, more stable set. You can omit it; the texture will just be slightly less smooth.
Nutritional value per portion* (based on 8 slices) / Calories: ~215 kcal, Protein: ~10.0g, Fibre: ~1.0g, Carbohydrates: ~8.5g, Fat: ~16.0g
