GOOSEBERRY PISTACHIO AND YOGURT CAKE

Vegetable oil, for greasing • 5 medium British Blacktail Free Range eggs, separated • 220g golden caster sugar • 100g full fat natural yogurt • 60ml extra virgin olive oil • 200g ground almonds • ¼ tsp baking powder • ½ tsp bicarbonate of soda • 100g pistachios, chopped • 125g Cooks’ Ingredients Gooseberries, topped and tailed, halved if large • 1 tbsp golden icing sugar