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Separate the eggs into two large bowls. Add 30g of the sugar and the salt to the egg white bowl, then whisk to soft peaks.
Beat rest of the sugar into the egg yolks until the mix thickens, then stir in the yoghurt, vanilla paste, lemon zest and juice and the orange zest, if using.
Add the spelt flour, mix until everything is well combined, then gently fold in the egg whites, taking care not to knock out the air.
Heat the oven to 190C (170C fan)/375F/gas 5. Pour the batter into a solid 20-25cm cake tin, then lift this into a larger baking tray with high sides.
Put the tray in the oven, then make a bain-marie by carefully pouring warm water into the larger baking tray until it comes halfway up the sides of the cake tin.
Bake for about 20 minutes, until the top half of the cake is set a bit like a souffle and the bottom is still a little runny.
Remove, top with an optional scattering of chopped pistachios and pomegranate seeds (I used about four tablespoons of each), then serve.