This very light dessert goes beautifully with poached fruits. Quinces, plums, figs and apricots are all perfect and make a fabulous, in-season accompaniment.
5 free-range eggs, separated
1/3 cup caster sugar
3 tablespoons honey
2/3 cup plain flour, sifted
250 grams sour cream
250 grams thick plain yoghurt
finely grated zest and juice 1 large lime
1 tablespoon extra virgin olive oil
6-8 stalks rhubarb, washed
1/3 cup brown sugar
finely grated zest and juice 1 orange
1-2 teaspoons rosewater
Preheat the oven to 160 ̊C.
Rhubarb: Cut the rhubarb into 6 cm pieces. Place in a single layer in a baking dish and sprinkle over the brown sugar and orange zest. Pour over the orange juice. Cover tightly with aluminium foil and bake for 20-30 minutes or until just tender but not totally collapsed. Cool and refrigerate until needed. Sprinkle over the rosewater just before serving.
Cake: Preheat the oven to 180 ̊C. Grease and fully line a 20 cm spring-form cake tin with baking paper.
Whisk the egg yolks, sugar and honey until thick and creamy. Add the flour, sour cream, yoghurt, lime zest and juice and the olive oil. Mix on a low speed until well combined.
Whisk the egg whites until stiff peaks, but not dry, and using a large metal spoon, fold into the yoghurt mixture.
Pour into the tin and bake for about 50 minutes or until the cake is puffed up like a soufflé and the top is a good golden colour. Cover loosely with a piece of foil if the top is getting too brown.
Leave to cool in the tin. The cake will subside as it cools.
To serve: Peel off the baking paper and transfer the cake to a serving plate. Dust with icing sugar just before serving as the top is damp and the icing sugar will dissolve quite fast. Cut into portions and serve with softly whipped cream and the rhubarb. Serves 6-8