Queen of CAKES

With the flavours of delicate chamomile tea and rich pistachios, this yoghurt cake is ready for centre stage

Yoghurt delicata cake with pistachio crumbs

SERVES 10

PREP + COOK TIME

1 HOUR 30 MINS

4 chamomile tea bags

2 cups (440g) caster sugar

250g butter, softened

5 eggs, separated

½ cup (60g) cornflour

1 ½ cups (225g) plain flour

2 teaspoons baking powder

1 teaspoon sea salt flakes, crushed lightly

1 cup (280g) Greek yoghurt

½ cup (125ml) milk

2 teaspoons vanilla bean paste