Baked Almond, Yoghurt and Orange Cake (Gluten Free)
This makes a gorgeous, light cheesecake-style dessert and is the perfect end to a meal.
Serves 8
ingredients
5 large eggs, size 7, separated
½ cup caster sugar
3 tablespoons honey
250 grams sour cream
1 cup thick plain yoghurt
⅓ cup ground almonds
⅓ cup brown rice flour
finely grated zest and juice 1 orange
1 tablespoon rose water
To assemble
250 grams mascarpone
1 cup thick plain yoghurt
fruit for topping (I used preserved figs)
½ cup flaked almonds, toasted
barberries or finely chopped cranberries, optional
Method
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.
