Baked Almond, Yoghurt and Orange Cake (Gluten Free)

Grease a 22cm springform cake tin and fully line with baking paper, bringing it 3cm up above the rim of the tin.

Preheat the oven to 160°C (not fan bake).

Beat the egg yolks, sugar and honey until very thick, pale and creamy. Stir the sour cream and yoghurt together, then add to the egg mixture with the ground almonds, rice flour, orange zest and juice and the rose water. Mix on low speed until combined.

Whisk the egg whites until stiff peaks form, then using a large metal spoon, fold them gently into the yoghurt mixture.

Pour into the tin then bake for about 50 minutes or until the cake is well puffed up like a soufflé and the top is golden. The cake will deflate as soon as it’s removed from the oven. Leave to cool completely in the tin, then refrigerate until ready to serve.

To serve: Stir the mascarpone and yoghurt together and dollop some over the top of the cake. Add the figs, almonds and barberries and serve any of the remaining cream mixture separately. Serves 8.