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
This story is from the September 26, 2022 edition of New Zealand Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the September 26, 2022 edition of New Zealand Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Waikato wonder TASTY TIRAU!
Weekly designer Debby Wei explores a North Island hidden gem
Rachel's family heartbreak 'EVERYTHING CHANGED IN AN INSTANT'
The health journalist was blindsided by her mother’s devastating diagnosis
DUO'S CALL OF DUTY
We got you, Charles! Anne and Sophie prove their royal worth
Courageous through cancer DIGNIFIED KATE'S BRAVE DECISION
The princess is still thinking of others as she faces her next challenge
No-bake DESSERT
You'll have everyone going bananas over this gooey vegan treat
Kitchen COMFORT
Old and new favourites to whip up for family and yes, they'll want more!
Angels for autism MARIA & MAC'S REWARDING JOURNEY
The happy, safe places they design are a hit with special Kiwi kids!
Eye of the tiger! KRISTIN'S GRR-EATEST PASSION
After losing three cubs, the keeper shares her true felines about her big-cat crush
Knickers in a twist! KRYSTINE'S RELATABLE ROUTINE
The stand-up mum laughs her family never knew she was funny
Mountains & mysteries! TRISH'S TWISTS & TURNS
Female alpinists and family secrets inspire her latest thriller
