Gooseberry, pistachio and yogurt cake

Preheat the oven to 180˚C, gas mark 4. Grease and line the base and sides of a 23cm springform cake tin with baking parchment and place on a baking sheet. In a large mixing bowl, use electric beaters to whisk the egg yolks with 110g caster sugar for 3-4 minutes, until thick and pale. Wash and dry the beaters thoroughly.

In another clean bowl, whisk the egg whites to form soft peaks. Gradually add the remaining 110g caster sugar, continuing to whisk until stiff and shiny. Use a large metal spoon to gently fold the yogurt and olive oil into the egg yolk mixture, followed by the ground almonds, baking powder, bicarbonate of soda, 75g pistachios and the gooseberries.

Carefully fold in the egg whites and spoon the mixture into the cake tin, smoothing the top. Bake for about 1 hour, covering the top with foil halfway through the cooking time, until risen and coming away at the sides. Leave to cool in the tin; the cake will sink significantly. Remove from the tin, dust the top with icing sugar and scatter with the remaining 25g pistachios