Meskouta Moroccan Yogurt Cake
Ingredients
- 4 large eggs, separated
- ¼ cup (120 g) plain yogurt
- 11 Tbsp. (110 g) vegetable oil (I use groundnut/peanut oil)
- 1 cup plus 1 heaping Tbsp. (220 g) granulated sugar
- Needles from 2 sprigs of fresh rosemary, finely chopped
- Finely grated zest of 2 unwaxed lemons
- 2 tsp. vanilla extract
- 2½ cups (330 g) all-purpose flour
- 4 tsp. baking powder
- ½ tsp. sea salt
- Confectioners’ sugar, to serve
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