Seedy Vanilla Cake with Wrinkled Pea Flour

Method

1. Turn your oven to 180°C/160°C fan/gas mark 4. On a small baking tray, scatter out the camelina seeds and then toast in the preheating oven until several shades darker, about 12 minutes (don’t forget about them).
2. Meanwhile, grease a 20cm springform cake tin. Separate the eggs: put the whites in the bowl of your stand mixer and the yolks in a separate mixing bowl.
3. When the seeds are toasted, set aside to cool (leaving the oven on).
4. Whisk the egg whites to stiff peaks, then set aside.
5. Weigh out the yoghurt and sugar into the bowl with the egg yolks, then whisk together until frothy.
6. Beating all the while, slowly stream in the oil, followed by the vanilla extract.
7. Sprinkle over the pinch of salt and the wrinkled pea flour, then whisk thoroughly until no lumps remain.
8. Weigh in the flour and use a spatula to fold through more gently, until just combined.
9. Stir through all of the toasted seeds.
10. Now, with a large metal spoon, dollop in some of the whisked egg whites and fold gently through, careful to not squash out the air.
11. Repeat in batches with the rest of the egg whites.
12. Pour the batter into your prepared cake tin and bake in the oven for 35 minutes, or until a skewer in the centre comes out clean.
13. Remove from the oven to a wire rack, letting the cake sit in the tin for 10 minutes before turning it out.