Lemon souffle cake

Serves 8 Ready in 80

minutes + cooling Gluten free, vegan (if vegetarian sour cream or creme fraiche is used)

5 large (size 7) eggs, separated cup sugar cup honey

1 tsp vanilla extract finely grated zest of 1 lemon

cup strained lemon juice

1 tsp orange blossom water (optional) 1 cup sour cream or creme fraiche 1 cup Greek yoghurt cup ground almonds cup maize cornflour (cornstarch) or rice flour

To serve

1 cup Greek yoghurt

1 cup creme fraiche or sour cream

cup pistachio praline, chopped pistachios or toasted flaked almonds

Method

This cake looks spectacular when it comes out of the oven, then it gradually sinks and looks rather underwhelming. But don’t be deceived — you’d be hard pressed to find a more delicious dessert cake. Once it’s been chilled and topped with that glorious mix of yoghurt and creme fraiche, it becomes the lightest, most moreish cake you have ever tasted, with a cheesecakelike texture.

Preheat oven to 150degC (not fanbake). Line the base and sides of a 23cm (9 inch) diameter cake tin with baking paper, ensuring the sides extend about 4cm above the rim of the tin.

Using an electric beater on high speed, whisk together egg yolks, sugar, honey, vanilla, 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 sour cream or creme fraiche and yoghurt, beating to just combine. Stir in 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 prepared tin and bake until golden and puffed up like a souffle with a slight wobble (about 1 hour). It may be cracked on top.

Remove from 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.

When ready to serve, mix yoghurt with creme fraiche or sour cream. Spoon on top of cake and garnish with pistachio praline or nuts.