This light and fluffy gluten-free cake is not unlike a cheesecake in both taste and texture. Inspired by a classic Moroccan sweet, it is delicious served for dessert, drizzled with some clear honey.

Ingredients: (Serves 8)

• 60 ml/2 fl oz sour cream
• 255 g/9 oz Greek yoghurt
• 1½ tablespoons cornflour, dissolved in 1½ tablespoons cold water
• Finely grated zest and juice of 1 lemon
• Finely grated zest of 1 orange
• 3 large eggs, separated
• 60 g/2 oz caster sugar
• 40 g/1½ oz toasted almonds, chopped

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20 x 26-cm/8 x 10-inch baking dish and line it with greaseproof paper.

Stir together the sour cream, yoghurt and cornflour mixture until well mixed. Fold in the lemon zest and juice and the orange zest. In a separate bowl, whisk together the egg yolks and 50 g/2 oz of the sugar until thick and pale, then stir into the yoghurt mixture. In another bowl, whisk the egg whites until they form peaks, then whisk in the remaining sugar. Fold the whites into the yoghurt mixture, and pour into the lined baking dish.

Place the dish in a roasting tin. Pour in cold water to reach about halfway up the sides of the baking dish, then bake for 35 to 40 minutes. Remove the dish from the oven, sprinkle with the toasted almonds, and leave to cool. Serve at room temperature or chilled.