The Times Magazine 59- 1 tsp orange blossom water
(optional) - 240g sour cream or
crème fraîche - 285g Greek yoghurt
- 35g ground almonds
- 40g cornflour or rice flour
To serve- 285g Greek yoghurt
- 240g crème fraîche or
sour cream - Chopped pistachios or
toasted flaked almonds
- Preheat the oven to 130C
(150C non-fan). Line the base
and sides of a 23cm round cake
tin with baking paper, ensuring
the sides extend about 4cm
above the rim of the tin. - Using an electric beater on a
high speed, whisk together the
egg yolks, sugar, honey, vanilla
extract, lemon zest and juice
and orange blossom water (if
using), until the mixture is
creamy and pale and the sugar
is dissolved (8-10 minutes). - Mix in the sour cream or
crème fraîche and yoghurt,
beating to just combine. Stir
in the ground almonds and
cornflour or rice flour. - Using a clean beater and
bowl, whisk the egg whites until
they form soft peaks when the
beater is lifted from the bowl.
Gently fold into the batter,
about a third at a time. Pour
into the prepared tin and bake
until golden and puffed up like
a soufflé with a slight wobble
(about 1 hour). The cake may
be cracked on top. - Remove the cake from
the oven (it will deflate
immediately). Allow to cool in
the tin, then cover and chill
until ready to serve. It will keep
in the fridge for up to 24 hours. - To serve, mix the yoghurt
with the crème fraîche or sour
cream. Spoon on top of the cake
and garnish with nuts.
READY IN
1 HOUR
20 MINS +
COOLING
Eat!
DESSERTS