Taken from the Moro cookbook.
6-8 large eggs, separated
5/8-3/4 cups caster sugar
3-4 vanilla pods, split in half lengthways
700-900 g yoghurrt
finely grated zest of 2-3 lemons and 1-1.5 oranges
juice of 2-3 lemons
1/3-1/2 cups plain flour
60-80 g unsalted pistachio nuts, roughly chopped
Preheat the oven to 180 Celsius / 350 Fahrenheit, and put a bain-marie of water in to warm on the middle shelf. Have ready a 8×13 square baking dish or cake tin with a solid bottom, lined with greaseproof paper.
In a bowl, beat the egg yolks with 3/4 of the sugar until thick and pale. Scrape out the seeds from the vanilla pods and mix into the egg-sugar mixture. Add the yogurt, lemon and orange zest, lemon juice, and the flour, and mix well.
In a separate bowl, whisk up the egg whites with the remaining sugar until soft peaks form. Gently and evenly, fold the whites into the yogurt mixture.
Pour the mixture into the baking tin. Place the tin in the bain-marie, making sure that the boiling water comes halfway up the tin, and cook for about 20 minutes.
Then add the chopped pistachios, sprinkling them gently on top, and continue cooking for a further 20 minutes or until the top is light brown in color. The correct consistency of the cake should be a light sponge on top with a wet custard below.
Serve with yogurt and pomegranate seeds.